1 lb. navy beans
6 c. water
2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 bay leaf
4 slices bacon
2 med. onions, chopped
1 sm. green pepper, chopped
1/2 c. carrots
1 (8 oz.) can tomato sauce

Sort and wash beans. Soak overnight. Drain and rinse. Cover with water in large pot. Add salt, pepper, garlic and bay leaf. Cook bacon until crisp. Remove from skillet and drain on paper towel. Add onions and green pepper to drippings. Saute until tender. Add onions, peppers and carrots to beans and water. Bring to boil and simmer for 1 hour. Add tomato sauce. Cover and simmer 30 minutes or until tender. Ladle into serving bowls and garnish with crumbled bacon.