1 pound dry Great Northern beans, sorted and rinsed
1 quart vegetable broth
1/4 tsp cayenne pepper
1 tsp pepper
2 tsp salt
Heat the oven to 250°.
Place a cast-iron Dutch oven over medium heat and add the bacon, onion, and jalapenos, stirring until the fat has rendered from the bacon and the onion is softened, about 5 minutes. Stir in the tomato paste, brown sugar, and molasses.
Add the beans to the Dutch oven, along with the broth, and bring to a boil over high heat. Add the cayenne, black pepper, and salt.
Give them a stir and cover the pot. Place the pot in the oven and bake for 5 to 7 hours, or until the beans are tender.
Crock pot instructions:
Preheat crock pot insert on low while prepping ingredients. Heat a cast-iron Dutch oven over medium heat and cook bacon, onion, and jalapeno as directed above. Pour into crock pot. Add remaining ingredients, stir well, and cook for 7 hours on low or until the beans are tender.