Stove-Top Beans - cooking recipe

Ingredients

1 1/4 c. dried pea (navy) beans *
4 c. boiling water
1/2 tsp. salt
1 c. bean cooking liquid
2/3 c. tomato puree
1/2 c. chopped onion
1 medium sweet apple, unpared and finely chopped
1 Tbsp. prepared mustard
1 1/2 tsp. Worcestershire sauce
2 tsp. sugar
1/8 tsp. pepper

Preparation

Add beans to boiling water.
Boil 2 minutes.
Remove from heat, cover and soak 1 hour or overnight in refrigerator.
Add salt. Bring beans to a boil.
Reduce heat, cover and boil gently until tender, 1 to 1 1/2 hours.
Drain.
Save 1 cup bean cooking liquid. Mix with beans and remaining ingredients in saucepan.
Bring to a boil.
Reduce heat, cover and boil gently 30 minutes.
Continue cooking, uncovered, until sauce is of desired consistency, about 10 minutes.
Serve half of the beans and refrigerate remaining 2 cups for use at another meal within 3 to 4 days.