Water
1 lb. dried lg. Great Northern beans
8 pork chops
1/4 tsp. salt
Paprika
2 stalks celery with leaves, diced
1/2 sm. onion
2 c. catsup
1/2 c. sugar
1 sm. onion, grated
1 tsp. pepper
1/2 tsp. each ground oregano, cumin
1 tsp. prepared mustard

Bring 5 cups water to boil in kettle or Dutch oven. Add beans and boil 2 minutes. Cover, remove from heat and let stand 1 hour. Then bring again to boil and simmer, covered, 25 minutes or until tender. Drain if necessary. Put in 15 1/2" x 9" x 2 1/2" roasting pan. Trim excess fat from chops and put in skillet with next 4 ingredients and 2 cups water. Bring to boil and simmer, covered, 20 minutes. Drain, reserving 1 1/2 cups liquid. Arrange chops on beans. Mix liquid and remaining ingredients and pour over top. Cover with foil and bake in preheated very slow oven, 225 degrees, for 6 to 8 hours. Makes 8 servings.