Ingredients

16-oz. package dried navy beans
2 quarts water
1-1/2 C. diced onion
1/4 C. diced celery
1 Tbsp. reduced calorie margarine, melted
2 C. canned stewed tomatoes, drained
1 tsp. salt

Cooking 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.
 
 
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