EMERIL LAGASSE'S BARBECUE BEANS

1 pound sliced bacon, chopped
2 cups chopped yellow onions
1 medium-size fresh jalapeno, seeded and chopped
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped garlic
1 pound dried navy (white) beans, picked over and rinsed
1/2 cup Steen's 100% Pure Cane Syrup (or other cane syrup)
1/2 cup firmly packed light brown sugar
2 cups ketchup
1/4 cup yellow mustard
9 cups chicken broth
2 bay leaves

In a large pot over medium heat, fry the bacon until crispy, 8-10 minutes.

Add the onions, jalapeno, and black pepper and cook, stirring until the onions are soft, 3 to 4 minutes.

Add the garlic and beans and cook for 1 minute.

Add the cane syrup, brown sugar, ketchup, and mustard and mix well. Stir in the broth, add the bay leaves, and bring to a boil, then reduce the heat to medium-low. Cook, uncovered, until the beans are tender, about 4 hours, stirring occasionally. Remove the bay leaves before serving.