Place beans in a bowl of water; soak overnight
Prepare Creole Spice Blend (see below); set aside.
Preheat oven to 300 degrees F.
In a large heavy pot, heat olive oil. Add the onion, celery, and pepper; cook until softened and lightly caramelized.
Add garlic, bay leaf, red pepper flakes, and Creole Spice Blend; cook 2 minutes.
Stir in the brown sugar, mustard, tomatoes, drained beans, and enough chicken or lamb stock. Stir well, bring to a boil; cover pan with aluminum foil and then a tight-fitting lid.
Drain soaked beans and discard the liquid. Add the beans and enough chicken stock to cover by 1 1/2 inches; bring to a boil on your stovetop. Remove from stovetop and tightly cover the pan with aluminum foil and a lid.
Transfer to the oven and bake for 1 1/2 to 2 hours; check the stock regularly and add more if necessary. Cook until the beans are tender and most of the stock is absorbed. Season generously with salt.
Refrigerate prepared beans overnight or longer (the flavor improves is these beans are made 1 to 2 days in advance.
Combine all the ingredients in a spice mill or small electric coffee grinder. Grind until smooth and uniform. Cover tightly to store.
* Pick through the beans, discarding any debris and beans that are shriveled or broken, and rinse in cold water.
Creole Baked Beans Recipe: https://whatscookingamerica.net/vegetables/creolebakedbeans.htm