1 lb. dried pinto beans
2 qts. water
1 (1 lb.) can tomatoes
1 lg. onion, chopped
8 slices bacon, cut in 2" lengths
3/4 c. sliced celery
1 1/2 tsp. salt
1/4 tsp. cinnamon
6 tsp. sugar
3 tsp. vinegar

Wash beans; place in 4 quart kettle with the 2 quarts water and bring to a simmer. Cover; cook beans 2 to 3 hours or until tender. Mix remaining ingredients with beans and cooking water. Place in 4 quart casserole; cover and bake at 350 degrees for 2 to 3 hours. Add water if necessary. Serves 10 to 12.