TEXAS bAKED bEANS

1 pound dried navy beans 6 ounces slab bacon, diced 1 large onion, chopped 1 green bell pepper, cut in _1/4-inch dice 1 red bell pepper, cut in _1/4-inch dice 1 can (28 ounces) plum tomatoes, chopped, with their juices 1/2 pound honey-baked ham, in _1/4-inch dice 1 smoked pork chop, in _1/4-inch dice 1 cup ketchup 3/4 cup packed dark brown sugar 1/4 cup honey 1/4 cup dark molasses 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 2 Granny Smith apples, peeled, cored and cut in 1-inch cubes Salt to taste Wash beans and soak overnight in enough cold water  to cover by 2 inches. Drain, rinse and drain again. Place in large,  heavy pot; add water to cover by 2 inches. Bring to boil,  reduce heat and simmer until beans are tender but not mushy,  about 45 minutes. While cooking,  skim off any foam that rises to the top.  Drain beans and set aside. Place bacon in a heavy, ovenproof pot.  Cook over low heat until fat is just rendered (do not brown),  5 to 6 minutes. Remove bacon with a slotted spoon and set aside.  Saute onion in bacon fat until wilted.  Add bell peppers and stir-fry for five minutes. Add beans,  reserved bacon and tomatoes (reserve the juice). Add remaining ingredients except reserved tomato juice,  apples and salt. Fold together gently.  Cover and bake at 350 degrees for two hours.  Add apples and cup of reserved tomato juice.  Bake, uncovered, until thick and fragrant, about two hours.  Season with salt. Makes six to eight servings.