Texas Baked Beans

The recipe is probably nutritionally incorrect--all that salt and fat, but I spent the morning making it, and the beans taste pretty good. A bit on the sweet side.

Texas Baked Beans: Serves 6 to 8

1 pound dried navy beans
6 ounces slab bacon (rind removed) cut into ½ inch dice
1 large onion, coarsely chopped
1 each red and green bell pepper, cored, seeded and cut into
¼ inch dice
1 can (28 oz) tomatoes, drained and coarsely chopped, juice reserved
½ pound honey-baked ham, cut into ¼ in dice
1 cup ketchup
¾ cup dark-brown sugar
¼ cup honey
¼ cup dark molasses
1 Tablespoon Worcestershire sauce
1 t. dry mustard
2 Granny Smith apples, peeled, cored and cut into 1 inch cubes.
Salt, to taste

Soak the beans overnight in water to cover. Drain and rinse in several changes of water.
Place the beans in large, heavy pot or Dutch oven and add water to cover by 2 inches. Bring to a boil, reduce heat to medium and simmer for 45 minutes or until beans are tender but not mushy. Skim any foam that rises to the top. Drain and reserve.
Preheat the oven to 350 degrees.
Place the bacon in a large heavy ovenproof pot. Cook over low heat until the fat is just rendered- do not brown. Removed bacon with a slotted spoon and set aside. Add the onion and cook over low heat for 10 minutes, or until wilted. Add the peppers and cook with the onion, stirring, for 5 minutes more. Add beans and reserved bacon. Add all remaining ingredients except for apples, tomatoes juice and salt. Gently mix together.
Cover and bake for 2 hours. Add the apples and ½ cup reserved tomato juices. Bake uncovered for 2 hours. Adjust seasonings and serve.