Slow-Cooked White Beans

An old "Emeril" New Orleans recipe - I've changed some of the spices a bit. The first time I used the original recipe, it nearly took the top of my head off. It's really good with pork.

• Ready In: 3 hrs 20 mins
• Serves: 8-10

Ingredients

• 3⁄4 lb dried great northern beans, cleaned
• 1⁄2 lb bacon, diced
• 1  cup  chopped yellow onion
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon  cajun seasoning
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground black pepper
• 1 (14 1/2ounce) can chopped tomatoes, with the juice
• 1 (12 ounce) bottle lager beer or 1 (12 ounce) bottle ale
• 1⁄2 cup dark molasses
• 1⁄2 cup  packed light brown sugar
• 1⁄2 cup  chicken stock
• 1⁄2 cup  Canadian rye whisky
• 2  tablespoons  whole grain mustard
• 1  tablespoon Worcestershire sauce
• 2  bay leaves

Directions

1. In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside. In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, cajun seasoning, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices and cook for 2 minutes.
2. Add the beer, molasses, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stire well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 1 hour, stirring occasionally. remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.
3. Remove from heat, remove the bay leaves and adjust seasoning to taste.