Baked beans

Soak the beans in enough water to cover by two inches for six to eight hours or overnight, then drain but preserve the soaking liquid.

Turn the oven to 250 degrees.

Cut up the bacon, get it into the Dutch oven and crank the heat to medium to render out some fat.

Cut up the onion radially and then chop across; get it into the pot to sweat down in the rendering bacon fat and stir.

Stem, split, seed and rough dice the jalapenos and add them to soften with the onion; stir, and let it go for five minutes.

Add the molasses, tomato paste and dark brown sugar.

Add the black pepper, kosher salt, liquid smoke, cayenne and Urfa Vibra.

Add the soaked beans, two cups of the reserved soaking liquid and two cups of chicken stock.

Set the heat to medium, stir and wait until it comes up to a simmer, not a boil.

Kill the heat, lid up and put it in the middle of the oven for three solid hours before giving it a stir.

Stir and return to the oven for another three hours.

Let them cool to room temperature, which takes several hours, before refrigerating or serving.