3 cups dry red beans
1 cup wheat
6 cups water
1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 small bay leaf
1 1/2 cups ketchup
1/2 Tbsp chili powder
2 Tbsp lemon juice
1 tsp vinegar
1-1/2 tsp. salt
1/4 tsp dry mustard
1-1/2 tsp Worcestershire sauce
1 Tbsp brown sugar
dash of garlic powder
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
In 5 quart saucepan combine dry beans and wheat with water leaving just about 1/4 inch above beans. Cover and cook 1-1/2 hours, adding water as needed. To beans add second group of ingredients. Cover and simmer 3 hours. Add chopped celery, onion and peppers. Continue simmering 1 hour or until vegetables are tender. Makes about 3 1/2 quarts.
This can also be made in the crockpot.
