Baked Beans

• 1 pound Dried Great Northern Beans, Sorted To Remove Debris And Rinsed
• 12 ounces, weight Bacon, Chopped
• 1 whole Yellow Onion, Chopped
• 2 whole Jalapenos, Chopped
• 1/4 cups Tomato Paste
• 1/4 cups Brown Sugar
• 1/4 cups Molasses
• 4 cups Chicken Broth
• 1/4 teaspoons Cayenne Powder
• 1 teaspoon Black Pepper
• 2 teaspoons Salt

1. Soak beans in enough water to completely cover them for 8-12 hours. If you aren't able to use them immediately, drain them, seal them in a zip top bag and pop in the fridge for up to 4 days.
2. Preheat oven to 250 F.
3. Cook bacon, onion, and jalapenos in a Dutch oven over medium heat. Cook until the bacon fat has rendered and softens the onions, about 5-7 minutes. Add tomato paste, brown sugar and molasses. Stir to combine.
4. Add the drained, pre-soaked beans and chicken broth. Bring to a boil and stir in cayenne, black pepper and salt. Cover with lid and cook for 6-8 hours in the oven. Remove from oven and serve.
5. Recipe slightly adapted from Alton Brown.

beans, weight bacon, yellow onion, tomato paste, brown sugar, molasses, chicken broth, cayenne powder, black pepper, salt

Taken from tastykitchen.com/recipes/sidedishes/baked-beans-14/ (may not work)