INGREDIENTS
1 pound (2 cups) dry Navy Beans, soaked
6 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
6 strips bacon
2 medium onions, chopped
1 green pepper, chopped
3 peeled tomatoes, chopped
1/2 teaspoon oregano
1/4 cup fresh parsley chopped

PREPARATION
Drain beans, cover with water and salt; simmer with pepper, garlic, and bay leaf for approximately 2 hours or until tender. Fry bacon until crisp; remove from pan and crumble. Sauté onions in bacon drippings until golden; add pepper and tomatoes and cook 5 minutes more. Stir in oregano and parsley. Drain beans reserving liquid. Mix beans thoroughly with all other ingredients. Place in 2-quart casserole, adding bean liquid to cover. Bake at 350°F for about 1 hour, adding liquid if needed.

Servings per recipe: 8 to 10