2 cups navy beans

8 cups water

2 tablespoons olive oil

2 medium onions -- chopped

4 large carrots -- chopped

1 stalk celery -- thinly sliced

1/4 teaspoon dry mustard

1 8 oz. can tomato sauce

2 tablespoons molasses

1. In a pressure cooker put beans, water & oil. Pressure cook for 30 minutes. Use Quick Release Method. Drain & rinse. 2. Microwave onions, carrots, & celery until onions are soft. 3. Put cooked vegetables into slow cooker. 4. Add tomato sauce, mustard, & molasses. Mix. 5. Add drained beans. Mix. 6. Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture. Stir. 7. Slow cook on high 3-4 hours.