|Navy beans||1 3⁄4 Cup (28 tbs), dried|
|Bacon||1⁄4 Cup (4 tbs), diced|
|Pepper red||4 Tablespoon, chopped|
|Celery salt||1⁄4 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
Rinse the beans in cold water, and leave, covered with water, in a saucepan overnight.
The next day, add a further 2 cups water to the beans, cover and cook until softened.
Peel and chop the onions.
Heat the diced bacon in a pan together with the onions and fry until golden brown.
Add the peeled and chopped tomatoes, red pepper and seasonings.
Simmer for 5 minutes.
Then stir into the cooked beans and liquid.