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1
Sort through the beans and pick out any dried-up beans or small pebbles.
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2
Rinse them well in a colander, add them to a large Dutch oven and cover with 3 inches of water.
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3
Bring the beans to a boil for 2 minutes.
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4
Cover and let sit on the stove for 1 hour.
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5
Drain the beans and rinse again.
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6
Alternatively, you could soak the beans in water overnight.
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7
Preheat the oven to 325 degrees F.
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8
Add the bacon to the same Dutch oven and cook over medium heat, while stirring, until the bacon has rendered some of its fat, about 3 minutes.
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9
Turn the heat up to medium-high, add the garlic and onions and saute until the bacon is almost crisp and the garlic and onions are softened, about 5 minutes.
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10
Season the bacon with a good pinch of salt and pepper and then stir in the chili powder, sauteing for 1 minute to toast the spice and until fragrant.
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11
Stir in 4 cups water, the chicken stock, ketchup, molasses, brown sugar, balsamic vinegar, mustard and Worcestershire sauce.
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12
Stir in the beans, bring to a simmer, cover with a lid and place in the oven for 5 hours.
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13
Check the beans every few hours to give a stir.
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14
Add water to the pot, only if needed, if the beans are looking dry and to prevent them from burning.
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15
Beans are ready when they are tender and the sauce is thick.
