Ingredients:
| 1 |
pound |
navy beans or small white beans |
| 6 |
ounces |
slab bacon -- cut into 1/2 inch cubes |
| 1 |
large |
onion -- peeled and chopped |
| 1 |
medium |
green bell pepper stemmed, seeded and -- cut into 1/4 inch cubes |
| 1 |
medium |
red bell pepper stemmed, seeded and -- cut into 1/4 inch cubes |
| 28 |
ounces |
tomatoes, juices reserved -- coarsely chopped |
| 1/2 |
pound |
honey-baked ham -- cut into 1/4 inch cubes |
| 1 |
chops |
smoked pork chop* -- cut into 1/4 inch cubes |
| 1 |
cup |
ketchup |
| 3/4 |
cup |
firmly packed brown sugar |
| 1/4 |
cup |
honey |
| 1/4 |
cup |
dark molasses |
| 1 |
tablespoon |
Worcestershire sauce |
| 1 |
teaspoon |
dry mustard |
| 2 |
medium |
Granny Smith apples, peeled, cored and -- cut into 1 inch cubes |
| 1 |
teaspoon |
salt -- to taste |
|
Preparation:
*or, increase honey baked ham to 1 pound.
Place beans in a large, heavy pot, add water to cover by 2 inches and soak overnight. Or, quick-soak by bringing them to a boil over medium-high heat, cover and let stand for 1 hour. Drain and rinse several times.
Place soaked or quick-soaked beans back in the pot and add water to cover by 2 inches. Bring to a boil until just tender but not mushy, about 45 minutes. While cooking, skim off any foam that rises to the top. Drain and set aside.
Preheat oven to 350°F. Place bacon in a heavy oven-proof pot. Cook over low heat until fat is just rendered, about 5 to 6 minutes (do not brown). Remove bacon bits with a slotted spoon and set aside. Add onion to the pot and cook until wilted, 10 minutes. Add peppers and cook, stirring, 5 minutes more. Add beans, reserved bacon and the chopped tomatoes. Then add the remaining ingredients except the reserved tomato juice, apples and salt. Fold together and cover; bake for 2 hours. Add the apples and 1/2 cup of the reserved tomato juice and bake, uncovered, until thick and fragrant, about 2 hours. Season with salt and serve hot and bubbly. |
