Add the beans to 2 1/2 cups of water and 1 teaspoon of salt and soak overnight. Or bring the mixture to a boil, boil for 2 minutes. Remove from the heat, let stand covered for 1 hour. Combine the flour, 1 teaspoon of salt, and pepper in a plastic bag, add the meat and shake. Brown the meat in hot shortening. Add the chopped onion, tomato juice, 1 teaspoon of salt, bay leaf, and allspice. Cover tightly and simmer for 30 minutes. Add the beans with liquid, onion, carrots, and celery. Cover and simmer for 45 minutes or until the vegetables are tender. Remove the bay leaf. Thicken the stew if desired. Arrange Pastry topper on hot stew. Serves 6

Pastry Topper

Prepare 1 stick pie crust mix according to package directions or prepare Pastry for 1 crust pie. Roll out on a lightly floured surface to an 8 inch circle, about 1/4 inch thick. Using pastry wheel or a sharp knife, cut in 6 pie shaped wedges. Prick with fork. Bake on ungreased baking sheet at 450ºF. for 12 to 15 minutes. 

Or prepare Lattice Squares: For 6 small lattice rafts, prepare 2 sticks pie crust mix according to package directions. Divide the dough in half, form each in ball and roll to 1/8 inch thick on a lightly floured surface. Cut in strips 3/4 inch wide, making 24 strips 3 inches long, and 18 strips 4 inches long. Weave in 6 lattice sections. For each. line up three 4 inch strips side by side, 1/4 inch apart. Weave four 3 inch strips crosswise. Bake on an ungreased baking sheet in a 450ºF. for 8 to 10 minutes. Place pastry wedges or lattice rafts, atop hot baked casserole or cooked stew just before serving