- 3/4 pound dried Great Northern beans, picked over to remove any broken beans and stones
- 1/2 pound bacon, diced
- 1 cup chopped yellow onions
- 1 teaspoon cayenne pepper
- 1 teaspoon Essence
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons minced garlic
- 1 (14 1/2-ounce) can chopped tomatoes, with their juices
- 1 (12-ounce) bottle lager or ale
- 1/2 cup cane syrup or molasses
- 1/2 cup packed light brown sugar
- 1/2 cup chicken stock
- 1/2 cup Canadian whiskey
- 2 tablespoons whole grain mustard
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.
- In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.
- Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.
- Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops.
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