Rinse, sort and soak beans. Drain. In a large kettle cook beans in 6 to 8 cups hot water with 1 1/2 teaspoons
salt. Cook until tender. Don't drain. Weanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan.
Blend in flour, salt and pepper. Stir in milk and bring mixture to boil. Add to beans and their liquid along with
remaining ingredients. Heat to boiling. For extra zip, add a few dashes of bottled hot sauce. Makes 12 servings.