Instructions: In a large saucepan, bring the beans and their water to a boil and cook over medium heat for 45 minutes.

Sweat the onions, if so desired. Add the remaining ingredients except the toasted slivered almonds. Do not boil. Cook for another 45 minutes, or until the beans are tender and the flavors are blended. Puree in a blender, then place in a serving bowl, garnish with the toasted almonds and serve immediately. 184cals, 10g fat.

VARIATION: Flageolets or French navy beans; double the amount.

NOTE - TRIED: Flageolets were cooked with tough ends off asparagus stalks, three (1x2-inch) strips of orange peel, a few grindings of pepper; and a pinch of perc (saltfree vegetable flakes). The stalks and peel were removed before adding softened onions. Used an immersion blender to get a coarse and thin puree. Puree with blender for guests. Smell is more enticing than flavor.

Needed salt or relish or perhaps honey-roasted almonds. Feeds 4 (luncheon portions).

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