In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the After Death sauce, cane syrup, brown sugar, ketchup and mustard. Season wtih salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, add a little water, if needed, to prevent burning.
Yield: About 8 servings.
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