Bean Soup Print
20 ounces dry navy beans or other varied beans (soak overnight)
1.5 quarts water
1 pound lean, boneless ham, cut into cubes
1 tsp salt
1 tsp pepper
1/2 cup celery leaves
2 medium onions, chopped
3 large carrots, chopped
1 bay leaf (optional)

Drain the soaked beans. Combine all ingredients in crock-pot.
Cover and cook on low 8 to 10 hours.
NOTE: add extra 1 & 1/2 cup water and cook for the maximum amount of time if you didn't soak the beans overnight (it is recommended that you do take the time to soak them however).
Baked Bean with Maple Syrup Print
1 & 1/2 cups white beans soaked overnight in water and 1/2 tsp baking soda then drained
8 cups water
1/2 lb fatty meat, cut into 1/2 inch cubes
1 large onion, chopped
4 cloves garlic, crushed
4 Tbsp tomato paste
1/2 cup maple syrup
2 tsp salt
1 tsp dry mustard
1 tsp cumin
1 tsp ground coriander
1/2 tsp pepper
1/4 tsp cayenne

Place beans and water in a saucepan and cook for one hour or until beans are half cooked.
Transfer with their water to a casserole dish then stir in remaining ingredients.
Cover and bake in a preheated 325° F oven for three to four hours or until beans and meat are well cooked, checking occasionally and adding more water if necessary.
Serves 6.
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