3 quarts white beans 3 quarts mashed potato or 2 qts. soft, coarse crumbs Bean water to moisten

3 quarts grated cheese 3 cups minced onion 3 tablespoons salt 1 1/2 teaspoons pepper

Soak beans over night, drain; add cold water to cover, bring slowly to boil, and cook in Aladdin oven or on range, with slow heat, until soft. Drain, reserving water. Put beans through meat chopper. Boil potatoes, put through ricer, and pack lightly in cup to measure, or use left-over potato. If bread is used, crumble coarsely; or take dried pieces, soak in cold water, wring dry in cheesecloth, and crumble. Cook onion slowly in one cup drippings. Mix ingredients thoroughly, adding more salt if needed, and bean water to make of right consistency to pack in bread tins. Or make a little softer, being careful that it is not sloppy, and bake in casseroles or ramekins. Bake in moderate oven about an hour for large dishes. Serve with Italian or any preferred sauce.