Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  navy beans
                        water
  9               cups  water
  1              pound  bacon
  2               cups  onion
  2               cups  celery
  4                     chicken bouillon
  1                     bay leaf
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/8      teaspoon  ground cloves
  16            ounces  canned tomatoes

Preparation:

combine beans and water to cover in a dutch oven or stockpot, over a high flame heat to a boil, simmer for 5 minutes, and remove from heat cover, let stand for 60 minutes, and drain well combine beans and 9 cups water, set aside brown bacon in a skillet, over a medium flame drain off all but 4 tablespoons fat add onions and celery, saute for 10 minutes stir bacon mixture into beans stir in bouillon, bay leaf, salt, pepper, and cloves place over a moderate flame heat to a boil, reduce heat, cover, and simmer for 90 minutes stir in tomatoes, breakup with a spoon simmer, uncovered, for 30-60 minutes, until slightly thickened serve hot

Nutritional Information:

559 Calories (kcal); 29g Total Fat; (47% calories from fat); 32g Protein; 42g Carbohydrate; 48mg Cholesterol; 1908mg Sodium