boil; simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravey is thick. Remove bay leaves. Serve over rice.

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,