Barbecued Baked Beans

• 1 pound California 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 1hour
• 1/4 cup dark brown sugar
• 1/4 cup thick molasses
• 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

1. 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.
2. In cast-iron skillet, saute onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent.
3. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes.
4. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock.
5. Add bay leaves, salt, pepper, and thyme.
6. Let simmer, covered, until beans are tender.
7. Saute bacon cubes; drain.
8. Drain liquid from beans and reserve.
9. Combine beans and tomato sauce in Dutch oven or bean pot.
10. Top with bacon and bake in 300-degree oven for 3 to 5 hours.
11. Stir beans now and then, adding reserved liquid when needed.

california, onions, celery, green bell pepper, garlic, olive oil, tomato sauce, dark brown sugar, thick molasses, mustard, worcestershire sauce, ground cloves, chicken, bay leaves, salt, cracked black pepper, thyme, country cured slab bacon

Taken from www.epicurious.com/recipes/food/views/barbecued-baked-beans-5105 (may not work)