AUSTIN BAKED BEANS

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
1 (28 oz) can tomatoes, juices reserved, coarsely chopped
1/2 pound honey-baked ham, cut into 1/4-inch cubes
1 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 Granny Smith apples, peeled, cored and cut into 1-inch cubes
salt (to taste)

*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.)

WHEN READY TO COOK:
Drain soaked beans and set aside.

Preheat oven to 350 degrees 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.

Cover and 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.

Servings: 8
Source: USA Cookbook by Sheila Lukins