2 c. dried navy or pea beans
1 1/2 lbs. ham butt or 1 lg. ham bone
1/2 c. sliced onion
1 c. chopped celery with leaves
1 qt. canned tomatoes
1 c. diced potatoes
1 tsp. salt
1/8 tsp. black pepper

Rinse beans, soak overnight (commercially dried and packaged beans does not require this). Place beans in a large saucepan and add 4-5 cups of water, just barely covering them. Bring to a quick boil over high heat. Remove from heat and cover, let stand for 1 hour.

Return saucepan to range over low heat and add remaining ingredients. Cover and simmer over low heat for 2 1/2 hours; beans should be very tender. Add a little boiling water if mixture seems too thick. Season to taste and serve. For added flavor top each serving with a dash of freshly grated horseradish. Serves 8.