Instructions: 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.

Saute onion and celery in margarine until tender; add onion mixture, tomatoes, and salt to bean mixture, stirring well.

Simmer, uncovered, 1 hour or until beans are tender.

Yield: 11
servings.

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