Spicy Barbeque Beans

Wash dried beans, cover with enough water to well cover them, let stand overnight or for 8 hours. Drain, return to a large pot, add the 6 cups (48 oz / 1 1/2 litres) of water, put the pot over medium heat, bring the water to a boil and lower to a simmer, covered.

Chop the bacon and sausage into 1/2 inch (1 cm) pieces; toss into a frying pan not yet on the heat.

Peel and chop up the onion; add to frying pan.

Wash and chop up the bell pepper; set aside; add to frying pan.

Peel and mince the garlic; add to frying pan.

Now put the frying pan on a burner, turn on the heat, and cook until vegetables are tender and the sausage and bacon are browned. Add to beans, with at least a tablespoonful or two of the fat.

Now add all the remaining ingredients except the tomatoes as well to the beans.

Let beans simmer covered for about 2 hours or until tender.

Then stir in the can of tomatoes, juice and all.

Let simmer uncovered for another 30 to 60 minutes until sauce has thickened somewhat.