Preheat the oven to 300 degrees F.
In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Remove all but 3 tablespoons of the bacon fat. Add the onions and continue to saute 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in 6 cups of the chicken stock and the bay leaves. Bring the liquid to a boil and reduce to a simmer. Cover the pot with a lid and bake for 4 hours, stirring occasionally. From time to time, you may need to add additional chicken stock to the beans to prevent burning.
Remove the lid and continue to bake the beans uncovered for 1 to 1 1/2 hours, or until thickened and tender, stirring as needed.
- 1 pound bacon, diced
- 2 cups diced onions
- 1 tablespoon chopped garlic
- 1 pound dried Blue Runner navy white beans, soaked overnight and drained
- 1/2 cup Steen’s 100 percent Pure Cane Syrup
- 1/2 cup light brown sugar
- 2 1/2 cups ketchup
- 1/4 cup yellow mustard
- Salt and black pepper
- 7 to 8 cups chicken stock
- 2 bay leaves