Stove-Top Baked Beans

• 1 pound bacon, diced
• 2 cups diced onions
• 1 tablespoon chopped garlic
• 1 pound dried navy beans, soaked overnight and drained
• 10 cups chicken stock, plus more as needed
• 2 bay leaves
• 1/4 cup molasses
• 1/2 cup light brown sugar
• 1 cup ketchup
• 1 tablespoon dry mustard
• 1/2 cup bourbon
• Kosher salt and freshly ground black pepper

1. Heat a large pot, add the bacon and render until crispy, about 4 to 6 minutes.
2. Add the onions and cook until softened, 3 to 4 minutes.
3. Stir in the garlic and beans and cook for 1 minute.
4. Increase the heat, stir in the chicken stock and bay leaves, and bring the liquid to a boil.
5. Reduce heat to a simmer and cook the beans for about 2 hours, or until tender, stirring occasionally.
6. Add the molasses, brown sugar, ketchup, mustard and bourbon.
7. Continue to cook for another 30 minutes, or until the sauce has thickened and flavors have come together.
8. Season the beans with salt and pepper, to taste, before serving.

bacon, onions, garlic, navy beans, chicken stock, bay leaves, molasses, light brown sugar, ketchup, mustard, bourbon, kosher salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/stove-top-baked-beans-recipe.html (may not work)