Soak the navy beans in water overnight.
Drain and put in a saucepan.
Cover with fresh water, bring to the boil and simmer for 20 minutes or until the beans are tender.
Meanwhile, put the bacon in another saucepan with the water.
Bring to the boil and simmer for 20 minutes.
Peel and slice the carrots and potatoes.
Trim the green beans.
Remove the bacon from the pan and dice.
Return to the pan with the carrots, potatoes and green beans.
Drain the navy beans and add to the bacon mixture.
Simmer for 15 minutes.
Peel and core the pears and apples, then slice.
Add to the pan and simmer for a further 5 minutes.
Dissolve the flour in 3 tablespoons of the hot stew, then stir into the pan with the salt.
Simmer until slightly thickened and serve.