Boston Baked Beans

Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.

Remove from heat; cover and let stand 1 hour.

Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot.

Add onion and bell pepper, and saut for 7 minutes or until tender.

Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients. Cover and bake at 325 for 2 1/2 hours. Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.

Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches ablove beans; cover and let stand 8 hours.

Drain in a colander.