1 lb. Michigan navy beans

Soak overnight. Cook 1 hour or until tender.

1 1/4 c. celery
1/2 c. onion
1/2 c. green pepper
1/2 c. red pepper
1/2 c. vinegar
3/4 tsp. Accent
1 tsp. salt
1/4 tsp. paprika
1/2 c. sugar
1 tsp. dry mustard
1/2 tsp. garlic salt
1/2 c. Italian dressing

Mix above ingredients well. Then add to warm beans. Let stand 6 to 8 hours.