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This is the reason we bought a Dutch oven. These beans are sweet and spicy, and oh-so-good. We’ll be hard-pressed to find baked beans better than these.

ORIGINAL RECIPE BY: Alton Brown

INGREDIENTS 
• 1 pound dried Great Northern beans
• 3/4 pound bacon, chopped
• 1 onion, chopped
• 2 jalapenos, chopped
• 1/4 cup tomato paste
• 1/4 cup dark brown sugar
• 1/4 cup molasses
• Vegetable broth
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 2 teaspoons kosher salt

PROCEDURE 
1. Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
2. Heat oven to 250 degrees F.
3. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
4. Stir in the tomato paste, dark brown sugar, and molasses.
5. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven.
6. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat.
7. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid.
8. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

NOTES:
* We changed up our latest batch and used 25% less bacon. Still good, and just a little healthier! The quantities are updated above.