Italian Bean Bake

• 3 gal. cold water
• 1/3 c. salt
• 7 lb. dry small beans
• 3 gal. hot water
• 1/3 c. salt
• 1 lb. butter
• 1 lb. onions, chopped
• 3 c. flour
• 4 lb. frankfurters, cut into 1-inch pieces
• 1/2 c. salt
• 1 tsp. pepper
• 1/4 c. Italian herbs
• 1 gal. tomatoes, canned
• 3 lb. Monterey Jack cheese
• 3/4 lb. Romano cheese

1. Rinse and sort beans.
2. Solve salt in cold water in large container.
3. Add beans, soak overnight.
4. In large pot add drained beans, hot water and salt.
5. Cover, cook slowly until tender (add boiling water if needed).
6. Drain.
7. Melt butter and add onions. Cook slightly.
8. Blend in flour and seasonings.
9. Add milk.
10. Cook, stirring until sauce thickens.
11. Break up tomatoes and blend into sauce.
12. Toss cheeses together.
13. Reserve 2 cups for top.
14. Combine remaining ingredients.
15. Turn into 4 (12 x 20 x 2-inch) pans. Sprinkle with reserved cheese.
16. Bake, uncovered, at 400u0b0 for 40 minutes.

cold water, salt, beans, water, salt, butter, onions, flour, frankfurters, salt, pepper, italian herbs, tomatoes, cheese, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259702 (may not work)