8 c. water
1 lb. dried navy beans
1 c. chopped celery
1 c. diced carrots
4 tbsp. chopped parsley
3 tbsp. tomato paste
1/2 c. olive oil
2 cloves garlic, minced
1/2 lb. diced ham
Salt and pepper

Put rinsed beans in large saucepan; cover with 8 cups water. Bring to boil. Reduce heat and simmer for 1 1/2 hours or until beans are tender. When cooked, add remaining ingredients and simmer for 1 hour. (Serves 6 to 8 people.) Serve with cornbread.