1 (16 oz.) pkg. dried pinto beans
6 c. water
1 lb. bacon, 1/2 inch pieces
1 lb. smoked link sausage, cut 1/2 inch slices
2 med. onions, chopped
1/2 c. chopped green pepper
4 cloves garlic, minced
1/4 c. Worcestershire sauce
1/4 c. brown sugar
2 tbsp. cumin
1 tbsp. chili powder
1 tbsp. pepper
1 tbsp. celery seeds
1-2 tsp. hot sauce
1 tsp. salt
1 bay leaf
1 (16 oz.) can tomatoes, undrained and chopped

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, let soak 8 hours. Drain beans and return to Dutch oven. Add 6 cups water. Combine bacon and next 5 ingredients in a skillet; cook over medium heat until bacon is browned and vegetables are tender. Drain. Add to beans.

Add remaining ingredients except tomatoes and bring mixture to a boil. Cover, and simmer 2 hours or until beans are tender, stirring occasionally. Add tomatoes; cook 30 minutes longer. Remove bay leaf. Yield: 10 servings.