Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         navy beans or small white beans
   6      ounces        slab bacon -- cut into 1/2" cubes
   1      large         onion -- peeled and chopped
   1      medium        green bell pepper stemmed, seeded and -- cut into 1/4" cubes
   1      medium        red bell pepper stemmed, seeded and -- cut into 1/4" cubes
   1      28 oz can     tomatoes, juices reserved -- coarsely chopped
     1/2  pound         honey-baked ham -- cut into 1/4" cubes
   1                    smoked pork chop* -- cut into 1/4" 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                    Granny Smith apples, peeled, cored and -- cut into 1" cubes
                        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.