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2 Tblsp salt	8 garlic cloves
2 c dried beans	4 cups chicken broth
1 cup diced ham	3 cups water
1 large onion	2 bay leaves
2 celery ribs	1 can diced tomatoes
2 medium carrots	Rosemary
Pepper

Dissolve salt in 4 quarts cold water. Add beans and soak 8 hours. Drain and rinse. In Dutch oven saute chopped onion, sliced celery, sliced carrots, and ham in 1 Tblsp oil. Stir in broth, water, bay leaves, and soaked beans. Bring to simmer. Cover pot, transfer to oven at 250 degrees and cook until beans are almost tender--about 1 hour. Stir in tomatoes and continue to cook until beans are fully tender--about 2 hours. Remove from oven and add rosemary. Discard bay leaves and season stew with salt and pepper to taste.