Bean Soup 1 lb navy beans 3 qt water 1 tsp salt 1 pch baking soda 1/2 cup shredded carrot 1 cup chopped celery 2 med onions, chopped 2 bay leaves 1 1/2 lb ham meat Ham bones Leftover ham drippings 1 cup mashed boiled potato 1/2 tsp black pepper 1/2 tsp dried thyme, optional 2 tbl Worcestershire sauce 1/4 cup chopped fresh parsley In a large soup kettle, combine the beans, water, salt and baking soda. Bring to a boil, cover, and simmer for 5 minutes. Remove from the heat, skim off foam, re-cover, and let stand for 2 hour. (The beans can also be soaked overnight if you prefer.) Add the remaining ingredients except the parsley and simmer, covered, for about 1 1/2 to 2 hours. Watch beans, for the cooking time willvary and the beans should not get mushy. Remove the ham bone and dice any overlylarge pieces of meat and return to the soup. Add the parsley just before serving. This soup freezes very well. BAKED BEANS 1 lb. navy beans 1/2 lb. bacon ends 1 med. onion (quartered) 1/4 c. brown sugar 1/3 c. molasses 2 tsp. dry mustard 2 tsp. salt 1/4 tsp. pepper 2 tbsp. vinegar 2 c. hot water Long cooking develops the wonderful old-fashioned flavor. Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard. Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water. Dice bacon ends to 1-inch square, placing half in the bottom of a 2-quart bean pot or casserole along with the quartered onion. Add beans. Mix remaining ingredients with hot water. Pour over top of beans. Top with remaining bacon ends. Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist. Serves 8 to 10. PINTO BEAN PIE ½ cup granulated sugar 1 cup brown sugar, packed 2 eggs, beaten 1 stick (½ cup) butter, softened 1 heaping cup mashed, cooked pinto beans 1 unbaked 9-inch pie shell Whipped cream, whipped topping, or scoop of ice cream Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans, blend well. Pour into unbaked pie shell and bake at 375o for 20 minutes. Reduce heat to 350o and bake an additional 25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, whipped topping, or scoop of ice cream.