Bushnell’s Beans

SOAK overnight, POUR off water and COOK until just tender, or cook on low in crockpot
overnight.
2 c. mixed dry beans, pinto and great northern
6 c. water

SAUTE and COOK 1 hour longer:
1 lg. chopped onion
1/2 tsp. each: savory and marjoram
1 lg. chopped green pepper
1 bay leaf
1 clove garlic
2 1/2 tsp. salt
4 c. canned or fresh tomatoes, diced

ADD during last 30–40 minutes of cooking:
4 lg. stalks chopped celery