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 |
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Preparation / Directions:
*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.
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