Baked Beans

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.

Preheat oven to 250 F.

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.

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.

Recipe slightly adapted from Alton Brown.