Spicy Hot Beans - cooking recipe

Ingredients

1 (16 oz.) pkg. dried pinto beans
6 c. water
1 lb. bacon, cut into 1/2-inch pieces
1 lb. smoked link sausage, cut into 1/2-inch slices
2 medium onions, chopped
1/2 c. chopped green pepper
4 cloves garlic, minced
1/4 c. Worcestershire sauce
1/4 to 1/3 c. firmly packed brown sugar
2 Tbsp. ground cumin
1 tsp. chili powder
1 Tbsp. pepper
1 Tbsp. celery seed
1 to 2 tsp. hot sauce
1 tsp. salt
1 bay leaf
1 (16 oz.) can tomatoes, undrained and chopped

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water 2-inches above beans; let soak 8 hours.
Drain beans and return to Dutch oven.
Add all 6 cups water.
Combine bacon and next 4 ingredients in a skillet and cook over medium heat until bacon is browned and vegetables are tender.
Drain and add to beans.
Add Worcestershire sauce and remaining ingredients, except tomatoes, and bring mixture to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Add tomatoes and cook an additional 30 minutes. Remove bay leaf. Yields 10 servings.