Pistol Pete's No-Meat Chowder.

This vegetable stew can be beefed up by adding a pound of Sonoran beef jerky.

1 pound white beans {large or baby limas, small whites or great northerns}

8 cups water

1-1/2 teaspoons salt

1 cup onion, chopped

1-1/2 cups celery, chopped

1/4 cup butter or margarine

1/4 cup flour

1/8 teaspoon pepper

3 cups milk

1-16 ounce can tomatoes

1-16 ounce can whole kernel corn

1/4 pound Monterey Jack cheese OR sharp Cheddar, grated

Rinse, sort and soak beans overnight {or quick-soak by covering beans with water, bringing to a boil and letting stand for 1 hour}.

Drain.

In large kettle, cook beans in water with salt until tender {about 1 hour for limas, 2 to 3 hours for others}. Do not drain.

Meanwhile, saute onion and celery in butter in a medium saucepan.

Blend in flour and pepper.

Stir in milk and bring mixture to a boil. Add this mixture to beans and their liquid, along with remaining ingredients.

Stir together and heat through.

Serves 8 to 10.