MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beanpot
 Categories: beans, sausages, main dishes
      Yield: 1 servings

      2 lb Dried navy beans
      3 qt Water (1 qt for rinse, 2 qt
           -for soaking overnight)
      1 ea Large Bay leaf
  1 1/2 ts Ground ginger
  1 1/2 Tb Dry mustard
      4 ea Cloves garlic, crushed
      1 ea large onion, diced
    1/3 c  Brown sugar
    1/2 c  Molasses (unsulphured)
      2 lb Good quality Italian
           -sausage links.
      1    can (28 oz) Italian style
           -peeled tomatoes with basil
      6 oz can Tomato paste
      3 ea green peppers, cut into bite
           -sized chunks (or 1 yellow,
           -1 red, and 1 green for
           -color variety)
      1 c  Dry white wine

Pick through beans and rinse to clean.
Cover with water and soak overnight.
Next day, drain beans and cover with water, about 2 inches
over the top of the beans. Bring to a boil and cook for
about 20 minutes until you can take the beans and blow on
them and their skins split.  Put sausages in the bottom of a
large dutch oven or bean pot with spices, wine, onion and
garlic. Add boiling water to cover. Bake at 300 degrees
uncovered until beans are almost tender(about 4 to 5
hours) making sure beans are covered with liquid. Remove any
excess liquid and reserve liquid,  add tomatoes, tomato
paste and peppers.  Bake for about 1 hour more uncovered.
Garnish with fresh basil leaves.

                                      Kountry Cook (Vicki Phillips)
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