This was published in the 2/23/97 issue of the Sunday Parade Magazine; it's their version of Texas beans. Anyway, who cares----they're really yummy!
Serves: 8
Prep.Time: Total about 1 hour
1 pound dried Navy Beans
6 ounces slab Bacon -- cut in 1/2" cubes
1 large Onion -- chopped
1 Red Bell Pepper -- cut in 1/4" dice
1 Green Bell Pepper -- cut in 1/4" dice
1/2 pound cooked smoked Ham -- cut in 1/4" dice
1 smoked Pork Chop -- cut in 1/4" dice
1 can Plum Tomatoes (28 oz.), juices reserved -- drained and chopped
1 cup Ketchup
3/4 cup Dark Brown Sugar
1/4 cup Honey
1/4 cup Molasses
1 tablespoon Worcestershire sauce
1 teaspoon Colemans Dry Mustard
1 teaspoon Salt
1/2 teaspoon coarse-ground Black Pepper
2 tart Apples, peeled and cored -- cut in 1" cubes
Soak beans overnight; drain and rinse. Put beans into large kettle; add water to cover by 2 inches. Bring to a boil; lower heat and simmer 45 minutes. Drain and set aside.
Preheat oven to 350 degrees. In an ovenproof Dutch oven, cook bacon over low heat until fat is rendered; remove bacon and set aside. Add onion to pot; cook 10 minutes. Add peppers; cook 5 minutes. Add reserved beans and bacon, plus all remaining ingredients except apples and reserved tomato juice; mix well. Cover; bake 2 hours. Add apples and 1/2 cup of reserved tomato juice; bake uncovered 2 hours. Serve hot.

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