In a large pot over medium heat, fry the bacon until crispy, 8 to 10 minutes. Add the onions, jalapeño, and black pepper and cook, stirring, until the onions are soft, 3 to 4 minutes. Add the garlic and beans and cook for 1 minute. Add the cane syrup, brown sugar, ketchup, and mustard and mix well. Stir in the broth, add the bay leaves, and bring to a boil, then reduce the heat to medium-low. Cook, uncovered, until the beans are tender, about 4 hours, stirring occasionally. Remove the bay leaves before serving.
Yield: about 8 servings