1 (16 oz.) pkg. dried navy beans
2 quarts water
1 1/2 cups diced onion
1/4 cup diced celery
1 tablespoon butter, melted
2 cups canned stewed tomatoes, drained
1 teaspoon salt

Sort and wash beans; place in a large dutch oven. Cover with water 2-inches above beans; soak overnight. Drain beans.

Combine beans and 2 quarts water; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Sauté onion and celery in butter until tender; add onion mixture, tomato, and salt to mixture, tomato, and salt to bean mixture, stirring well. Simmer, uncovered, 1 hour or until beans are tender.

Yield: 11 servings.

Submitted by: Vincent Shenko