Shaker Bean Soup

Sort and rinse beans; place in a Dutch oven, cover with water and bring to boil; boil 2 minutes.

Remove from heat; let stand for 1 hour.

Drain beans and discard liquid.

Return beans to pan; add meat and 3 quarts of water and bring to a boil.

Reduce heat and simmer, covered, for 1 1/2 hours or until meat easily falls from the bone.

Remove and trim meat from bones; discard bones, return meat to pan and add onion, celery, carrots, salt, pepper and thyme.

Cover and simmer for 1 hour or until beans are tender. Add tomatoes and brown sugar and cook an additional 10 minutes. Just before serving, add spinach.

Yield: 5 quarts.