BARBECUED BAKED BEANS
1 pound small white beans 1-2 cup onions, finely chopped 1-2 cup celery with leaves, finely chopped 1-4 cup green bell pepper, chopped 1 tablespoon garlic, minced 3 tablespoons olive oil 1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1 hour 1-4 cup dark brown sugar 1-4 cup thick molbuttes 1 tablespoon dry mustard 3 tablespoons Worcestershire sauce 1-2 teaspoon ground cloves chicken, veal, or pork stock (optional) 2 bay leaves 1 teaspoon salt 1 teaspoon cracked black pepper 1 teaspoon fresh thyme 1 cup country cured slab bacon, diced
Wash beans, place in large pot and cover with cool water, boil for 5 minutes, and remove from heat; let sit for 1 hour with tight lid. In skillet, sautŽ onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molbuttes, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1-2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. SautŽ bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed. ---
