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1
Place beans in bowl and cover with cold water; let soak overnight.
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2
Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
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3
Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
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4
Drain beans and stir into onion mixture.
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5
Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
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6
Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
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7
Place in plastic bag for 10 minutes.
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8
Peel chiles and pepper and dice, reserving any juices.
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9
Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
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10
Add remaining chiles, bell pepper and any reserved juices to beans.
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11
Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
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12
Using back of wooden spoon, mash half of bean mixture against side of pan.
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13
Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
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14
(Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
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15
Preheat broiler.
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16
Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
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17
Garnish with resreved chiles and bell pepper and serve immediately.
