Navy Beans

I originally soaked these beans with the intention of using them in a soup recipe.  Unfortunately we had some very high temperatures late in the month of September, as we often do here in Northern California.  I could not bring myself to serve soup when it was 98 degrees outside.  So, I cooked them as simply as possible and served them as a side dish.  These beans were cooked from dry and as a result must be soaked overnight.  Now, I knew that the temperature would be dropping soon enough, so I cooked these beans just until done, so they had some bite to them.  This allowed me to use them later in the week in a soup.  Hey, nothing wrong with getting two meals out of one item, right? 

For the Soak
1 pound dried Navy Beans or other small white beans
water to cover beans

For Cooking:
the soaked beans, drained and rinsed
1 teaspoon onion powder (use real onion if desired, I use powder because my husband hates onions)
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (14-ounce) can unsalted diced tomatoes with juice
3 carrots, peeled and diced
6 cups vegetable stock

1. For the soak, place the beans in a large pot or bowl, cover with water and allow to sit overnight.  Beans will increase in size as they absorb the water.  Drain and rinse the beans for cooking. 
2. In a large stock pot, combine the above ingredients and bring to a boil.  Reduce heat to a simmer and allow to simmer for 1 1/2 hour. 
3. Serve warm and enjoy!