4 servings of about 1 cup each 296 calories per serving

          Dried pea (navy) beans*                 1-1/4 cups
          Boiling water                           4 cups
          Salt                                    1/2 teaspoon
          Bean cooking liquid (step 3)            1 cup
          Tomato puree                            2/3 cup
          Onion, chopped                          1/2 cup
          Sweet apple, unpaired, finely chopped   1 medium
          Prepared mustard                        1 tablespoon
          Worcestershire sauce                    1-1/2 teaspoon
          Sugar                                   2 teaspoons
          Pepper                                  1/8 teaspoon
 

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

               *NOTE: 3-1/4 cups canned navy beans, drained, may be used
               in place of dried beans; omit 4 cups boiling water and
               salt and steps 1 and 2. Use 1 cup water in place of bean
               cooking liquid. Combine beans and 1 cup water with other
               ingredients and proceed as directed in step 3 above. About
               260 calories per serving.

               *NOTE: Reheat beans over medium heat until mixture is
               bubbly, stirring as needed to prevent sticking.