Rachael's Baked Beans
1 large white onion, diced
1 green bell pepper, diced
1 28-ounce can diced tomatoes, keeping about half the juice
1/4 cup ketchup
1 teaspoon mustard
1/2 cup packed dark brown sugar
1/4 cup honey
1 Tablespoon Worcestershire sauce
1 large green apple, peeled, cut into 1 inch cubes
2 15-ounce cans navy beans (with slab bacon)
1. In a large pot with a little vegetable oil, add the onion and bell pepper and saute over medium-high heat for about 2-3 minutes, or until tender.
2. Add the tomatoes with their juice, ketchup, mustard, brown sugar, honey and Worcestershire, and stir well. Add the apple and let cook for about 7-10 minutes, until the apples are slightly tender.
3. Drain and double-rinse beans. Add to the pot and heat until thoroughly warm.