Ingredients

2 C. (1 lb.) navy beans
1 1/2 qt. water
2 C. onions, sliced thin
4 cloves garlic, minced
3 Tbsp. canola oil
2 C. tomatoes, diced
or 28 oz. can diced or crushed tomatoes (undrained)
salt, pepper and soy sauce
1/2 lb. Cheddar cheese, grated

Cooking Instructions

Wash beans and soak overnight. Drain the beans, cover with the water, bring to a boil and simmer for 1 hour. Saute onions and garlic in the oil and add to the beans. Add tomatoes and seasonings. Pour into a 13″ x 9″ pan and bake 350 for about 2 hours. Top with the cheese and bake for an additional 15 minutes. If it starts to dry out, you can add more water or cover with foil. Serves about 12. Can be made in two smaller casserole dishes before adding cheese to freeze one for later.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)