Ingredients

1 pound pea beans
3/4 C. onions, diced
1 green pepper
3/4 C. celery, diced
28 ounce tomato sauce
1 1/2 tsp. dry mustard
1 Tbsp. salt
1/4 C. light molasses
1/2 C. brown sugar

Cooking Instructions

Soak beans overnight. Cook soaked beans till tender. Chop vegetables. Simmer onion, pepper, and celery but do not brown. Place all ingredients in a casserole or bean crock and bake at 300f for 2 7 hours till done. Process them for 1 hour in a water bath canner.
 
 
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