In large pot, cover beans with water and soak for 20 hours. Drain beans and return to pot. Add chicken broth and heat to boiling. Reduce heat and simmer, covered, for 3 to 4 hours or until almost done. In large skillet, melt butter and saute' onion, celery and carrots for 3 to 5 minutes or until crisp-tender. Add beans along with potatoes, bay leaf, garlic, oregano and pepper. Stir well and simmer for additional 45 minutes or until vegetables are tender. You can use red and white beans or your favorite ones. You may also add crisp fried bacon or 1/4 cup green chiles to give it some pizzazz.
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