Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

1. In a pressure cooker put beans, water and oil. Pressure cook for 30 minutes. Use Quick Release Method. Drain and rinse. 2. Microwave onions, carrots, and celery until onions are soft. 3. Put cooked vegetables into slow cooker. 4. Add tomato sauce, mustard, and 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.