8 ounces dry navy beans or white beans
8 ounces salt pork or bacon
2 tablespoons olive oil
1 large onion chopped
1 14 ounce can of Italian tomatoes, drained and chopped
2 1/2 quarts water
1 teaspoon sugar
3 carrots, diced into 1/2 inch pieces
2 celery ribs, diced into 1/2 inch pieces
1 teaspoon dried oregano
1 teaspoon dried sage leaves
1 large can green beans
1 1/2 teaspoons salt
1/2 teaspoon pepper
Romano cheese
Rinse beans thoroughly, place in a large pot and cover with cold water. Bring to a boil for one minute, shut off the heat, cover and let stand for 1 hour, then drain. If using salt pork, boil it in water for 15 minutes to remove salt. Dice 1/4 inch pieces. Heat a large pot and add salt pork, cook lightly, add onion and garlic. Cook at a medium heat until onions are softened. Add the tomatoes, sugar, water, beans carrots, celery, sage, oregano, salt and pepper. Cover and cook until the beans are tender. About an hour, add green beans, heat.
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