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

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