Sort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover and let stand 1 hour. (Do not drain beans). Add celery and next 10 ingredients to beans. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours or until beans are tender. Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Discard bay leaf. Yield: 4-1/2 quarts (serving size: 1-1/2 cups). NOTES : Adelaide S. Wood, of Tuscaloosa, Alabama, came up with this low-fa= t Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 25, 1998
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