"Michigan" Navy Bean Salad - cooking recipe

Ingredients

1 lb. small navy beans
1 1/4 c. celery, chopped
3/4 c. onions, chopped
1/2 c. green peppers, chopped
1/2 c. Chefs garlic or oil
1/2 c. vinegar (white)
1/2 c. sugar
1 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. paprika
3/4 tsp. Accent
1/2 tsp. salt
1/2 c. red peppers, chopped

Preparation

Soak beans overnight.
Drain.
Cover with water and simmer until tender (not well done).
Drain all excess water.
Add all the remaining ingredients.
Mix well.
Let set in refrigerator overnight.
Makes 10 to 12 servings.