In large Dutch oven combine beans and water. Let soak for 2 hours.

Over medium heat, brown bacon in skillet. Remove. Add leeks and chopped onion. Cook for 8-10 minutes. Add to soaked beans.

Stud whole onion with cloves. Add onion, chicken broth, carrots, garlic, Tobasco, thyme, marjoram, sage, bay leaves and peppercorns. Bring to a boil.

Reduce heat. Cover and simmer for 1 hour. Stir in tomatoes and sausage.

Cover and bake at 350 until most all liquid is absorbed.