1 pkg. (1 lb.) dried pink beans
5 c. water
5 strips bacon, cut in sm. pieces
1 lg. onion, chopped
1 clove garlic, minced or mashed
1/2 tsp. cinnamon
1/4 tsp. each ground cloves & allspice
1 tsp. cumin seed, crushed
2 tbsp. molasses
1 tbsp. salt
1/4 tsp. pepper
1 lg. can (1 lb. 12 oz.) Italian style pear shaped tomatoes

In a 5 quart kettle, cover beans with water and bring to a boil. Boil 2 minutes. Remove from heat and set aside for 1 hour.

In a frying pan, cook bacon until pieces begin to brown. Add onion and garlic and cook over medium heat until onion is just translucent. Stir in the cinnamon, cloves, allspice, cumin, molasses, salt and pepper. Add tomatoes and their liquid to onion and spices; break tomatoes into small pieces with a spoon.

Bring beans to boil again and reduce heat. Add sauce to beans and continue to simmer, covered, for 1 1/4 hours. Uncover and continue cooking for about 45 minutes longer or until beans are tender and sauce has thickened. Makes 8-10 servings.