2 pounds dry navy beans
2 -- 8 oz packages breakfast sausage, cut in small pieces
3 medium onions, chopped
1/3 cup crushed or chopped garlic
4 large jalapeno peppers, chopped
2 teaspoons ground black pepper
2 tablespoons salt

In a large deep frying pan with lid (about 5-6 quart size) place sausage,
onions, garlic, and peppers. Cook on medium heat, stirring frequently,
until sausages are cooked all the way thru. Drain fat and throw fat away.

Add navy beans, salt, ground black pepper, and enough water reach about an
inch from the top edge of pan. Cook on medium heat until the beans are
tender. Stir occasionally and add more water as needed.

NOTES: You can substitute serrano peppers or other types of hot green
peppers, depending on your mood and what is on sale. The amounts of onions,
garlic, salt, pepper can also be adjusted to suit your individual tastes and
any dietary restrictions (ie. salt limitations).

This makes about 20 cups. I freeze the extra in 5 cup containers for future
meals. You can also freeze in individual serving size portions to take to
work for for lunches.