Savory Baked Beans

• 1 cup dried navy beans (or other small beans)
• 3 cups water
• 1 bay leaf
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 tablespoon parsley, chopped
• 1/2 cup finely diced celery
• 1 tablespoon oil (your choice)
• 2 small sweet pickles, chopped
• 1 (8 1/4 ounce) can stewed tomatoes, mashed
• 1/2 teaspoon dried basil leaves, crumbled
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons grated parmesan cheese

1. Wash and pick over beans. Place them in a large saucepan and cover with the water. Bring to a boil, and boil for 2 minutes. Cover and let stand for 1 hour.
2. Add bay leaf, garlic, onion and parsley to the beans. Bring to a boil again. Cover loosely and simmer for 45 minutes, or until beans are just tender. Note: the times will vary with the type of bean you choose. Drain, if necessary. Put beans in 1 1/2-quart casserole.
3. Meanwhile, saute celery in the oil for about 5 minutes. Add pickles, tomatoes, basil, salt and pepper. Bring to a boil. Simmer 10 minutes, stirring occasionally.
4. Stir mixture into beans. Cover. Bake at 250u0b0 for 2 hours. Uncover. Sprinkle with the cheese. Return to oven and bake 5 minutes longer.

beans, water, bay leaf, garlic, onion, parsley, celery, oil, sweet pickles, tomatoes, basil, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/savory-baked-beans-285601 (may not work)