Ham-Bean Scallop 

    2      pounds        dry navy (pea) beans
    2      quarts        boiling water
    1      tablespoon    salt
      1/4  cup           instant minced onions
    1      cup           green pepper -- cut in thin strips
      3/4  cup           butter or margarine
      3/4  cup           unsifted flour
    4      teaspoons     dry mustard
    1 1/2  quarts        bean cooking liquid and milk
    8      ounces        processed cheddar cheese -- shredded (2 cups)
    2 1/2  pounds        cooked ham -- diced (8 cups)
                         ----- TOPPING FOR EACH PAN -----
      1/4  cup           fine dry breadcrumbs
    1      tablespoon    melted butter

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.  Allow
enough extra wrap to fold over top.  Use one pan for each six servings or
one-fourth of the recipe.  Do not line pans for food to be served without
freezing.

Add beans to boiling water; return to boiling. Boil beans 2 minutes;then soak
beans 1 hour (or overnight, if preferred).

Add salt to beans.  Cook beans slowly until tender, about 1 1/2 hours. Drain;
save cooking liquid.  Cook onion and green pepper in fat about 5 minutes,
stirring occasionally. Stir in flour and mustard.
  
Add enough milk to the reserved bean liquid to make 1 1/2 quarts.  Add the bean
liquid and milk slowly to the vegetable mixture.  Cook until thickened,
stirring constantly.  Stir in beans, cheese, and ham.  Pour one-fourth of
mixture into each baking pan.  Pack food tightly to avoid air pockets.