Preparation:
combine beans and water to cover in a dutch oven or stockpot, over a high flame heat to a boil, simmer for 5 minutes, and remove from heat cover, let stand for 60 minutes, and drain well combine beans and 9 cups water, set aside brown bacon in a skillet, over a medium flame drain off all but 4 tablespoons fat add onions and celery, saute for 10 minutes stir bacon mixture into beans stir in bouillon, bay leaf, salt, pepper, and cloves place over a moderate flame heat to a boil, reduce heat, cover, and simmer for 90 minutes stir in tomatoes, breakup with a spoon simmer, uncovered, for 30-60 minutes, until slightly thickened serve hot |
