Frankenmuth Bavarian Inn Navy Bean Salad

From “Come Cook with Me” by Dorothy Zehnder (Meredith, $24.99)

• 1 pound Michigan small navy beans
• 6 cups water
• 6 cups water
• 11/4 cups celery, diced
• 1/2 cup onions, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup Italian dressing (or any oil and vinegar dressing)
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon paprika
• 3/4 teaspoon Bavarian Inn All-Purpose Seasoning (available in restaurant or online)
• 1/2 teaspoon salt
• 1/4 cup diced pimentos, drained

Soak beans in 6 cups of water overnight in refrigerator. Drain and rinse beans. Combine with 6 cups water; simmer on top of stove until tender (about 1 to 11/2 hours) stirring occasionally. Drain, cool and then add remaining ingredients. Chill for about 4 hours in refrigerator before serving. Makes 12 portions.

Per serving: 213 calories; 5 g fat (1 g saturated fat; 21 percent calories from fat); 34 g carbohydrates; 0 mg cholesterol; 328 mg sodium; 9 g protein; 10 g fiber.

15 minutes to make; 90 minutes to cook (Does not include chill time)