Spicy Hot Beans

My father-in-law and husband's favorite pot of beans. Too hot for my stomach to tolerate. Can't say you weren't warned.

• Ready In: 3 hrs 10 mins
• Serves: 10

Ingredients

• 1 (16 ounce) package dried pinto beans
• 6  cups 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 cup  chopped green bell pepper
• 4  cloves garlic, minced
• 1⁄4 cup Worcestershire sauce
• 1⁄4-1⁄3 cup  firmly packed brown sugar
• 2  tablespoons ground cumin
• 1  tablespoon chili powder
• 1  tablespoon pepper
• 1  tablespoon celery seed
• 1 -2  teaspoon  hot sauce
• 1  teaspoon salt
• 1  bay leaf
• 1 (16 ounce) can tomatoes, undrained and chopped

Directions

1. Pick over and wash beans; place in a big soup pot.
2. Cover with water and let soak 8 hours.
3. Drain beans and put them back in the soup pot.
4. Add 6 cups water.
5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot.
6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil.
7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally.
8. Add tomatoes with juice and cook 30 more minutes.
9. Take out bay leaf and serve.