Feve La Scala - cooking recipe

Ingredients

1 lb. (2 1/2 c.) dry navy beans
8 c. water
1 lb. hot Italian sausage links, sliced
1 large onion, chopped
1 small green pepper, cut in 1-inch pieces
2 bay leaves
1/3 c. catsup
1/3 c. molasses
1 Tbsp. dry mustard
2 tsp. dried oregano, crushed
1/2 tsp. pepper
1/8 tsp. garlic salt

Preparation

Rinse beans; place in large saucepan.
Add water.
Bring to boiling; reduce heat and simmer, covered, for 1 hour.
Transfer to a bowl, cover and refrigerate overnight.
Drain beans, reserving 1 1/2 cups of the liquid.