Stove-Top Beans

• 1 1/4 c. dried pea (navy) beans *
• 4 c. boiling water
• 1/2 tsp. salt
• 1 c. bean cooking liquid
• 2/3 c. tomato puree
• 1/2 c. chopped onion
• 1 medium sweet apple, unpared and finely chopped
• 1 Tbsp. prepared mustard
• 1 1/2 tsp. Worcestershire sauce
• 2 tsp. sugar
• 1/8 tsp. pepper

1. Add beans to boiling water.
2. Boil 2 minutes.
3. Remove from heat, cover and soak 1 hour or overnight in refrigerator.
4. Add salt. Bring beans to a boil.
5. Reduce heat, cover and boil gently until tender, 1 to 1 1/2 hours.
6. Drain.
7. Save 1 cup bean cooking liquid. Mix with beans and remaining ingredients in saucepan.
8. Bring to a boil.
9. Reduce heat, cover and boil gently 30 minutes.
10. Continue cooking, uncovered, until sauce is of desired consistency, about 10 minutes.
11. Serve half of the beans and refrigerate remaining 2 cups for use at another meal within 3 to 4 days.

beans, boiling water, salt, bean cooking liquid, tomato puree, onion, sweet apple, mustard, worcestershire sauce, sugar, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874137 (may not work)