5	lbs.	kidney or garbanzo beans
5	gal.	water
1	lb.	onion, chopped
6	oz.	onion, chopped
2	oz.	green pepper, chopped
2	oz.	butter or Canola oil
1 1/2	gal.	tomato puree or ham stock
1/4	cup	salt
1	tbsp.	pepper

Wash and pick beans. Add water and soak overnight under refrigeration. The next day, drain excess water, replace with enough water to cover and cook until tender along with 1 pound of chopped onion.

Puree beans and add water if necessary to make 1 1/2 gallons.

Sauté 6 ounces chopped onion and green peppers in oil until slightly browned.

Heat tomato puree or ham stock and add with seasoning to bean puree.

Cook for 5 minutes to blend ingredients.

Yield: 3 gallons