Italian Style Baked Beans

• 2 c. Great Northern large white beans
• 6 c. cold water
• 2 tsp. dry mustard
• 1 tsp. butter
• 1 1/2 tsp. salt
• 1 c. chopped onion
• 2 minced cloves garlic
• 1 to 1 1/2 c. coarsely cut celery
• 1/2 c. olive oil
• 2 Tbsp. snipped parsley
• 1/2 tsp. thyme
• 1/4 tsp. sweet basil
• 1/4 tsp. coarse ground black pepper
• 1 c. fresh skinned or solid pack tomatoes
• 2/3 c. bean liquid
• grated Parmesan or Romano cheese
• ham, sausage or salami (optional)

1. Wash Great Northern beans and cover with cold water.
2. Allow to stand overnight.
3. Add dry mustard to remove snappers.
4. Place over high heat, adding butter to keep down foaming.
5. Bring to boiling point.
6. Cover and reduce heat, so water will simmer.
7. Stir carefully a time or two.
8. After 1 hour, add salt.
9. Continue cooking another 1/2 to 1 hour until beans are tender, but not mushy.
10. Drain cooked beans, saving liquid.

white beans, cold water, dry mustard, butter, salt, onion, garlic, celery, olive oil, parsley, thyme, sweet basil, coarse ground black pepper, fresh skinned, bean liquid, romano cheese, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508098 (may not work)