I loved this recipe, and I invested in a bean pot because I wanted to make these as authentically as I could. I made only a couple of very minor tweaks-- I used fresh Roma tomatoes and for the last hour, I baked the beans with the lid off. The fresh tomatoes worked out great (nothing against canned) and the last hour of baking yielded a thick and rich sauce. I loved the cloves, but I would reduce those by 25%-- the cloves ALMOST dominated the flavor, but just on the edge. Terrific & fool-proof!