Trapper's Camp Beans

1 lb Dried Beans (Great Northern, Yellow Eye Or Pinto
4 1/2 c Cold Water
1/4 lb Unsliced Bacon Or Salt Pork
2 Leeks, Cleaned And Thinly Sliced
2 c Chopped Onion
1 Peeled Onion
6 Whole Cloves
13 3/4 oz Canned Chicken Broth
5 Carrots, Cut Into 1" Slices
3 Minced Garlic Cloves
2 ts Tabasco Pepper Sauce
1 ts Dried Thyme
1 ts Dried Marjoram
1 ts Dried Sage
2 Bay Leaves
6 Whole Black Peppercorns
16 oz Crushed Whole Tomatoes
1 lb Polish Sausage, Cut Into 1/2-Inch Slices

Rinse and pick over the beans. In a 6-quart Dutch oven or heavy ovenproof pot, soak the beans in the water overnight. Do "NOT" drain the beans.

In a skillet over medium heat, brown the bacon or salt pork on both sides. Remove the meat and drain on paper towels. Add the leeks and chopped onion to the skillet and cook for 10 minutes, or until tender. Add the bacon or salt pork, leeks and chopped onion to the beans.

Stud the whole onion with cloves. Add the onion, broth, carrots, garlic, Tabasco sauce, thyme, marjoram, sage, bay leaves and peppercorns to the beans. Bring to a boil, reduce the heat, and simmer, covered, for 1 hour, stirring occasionally. Stir in the sausage and tomatoes. Preheat the oven to 350 degrees F. and bake the casserole, uncovered, for 1 hour, or until almost all the liquid is absorbed.

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