3 slices applewood bacon, diced (salt pork, or hog jowl bacon can be substituted)
1 medium onion, chopped
Three 15-ounce cans white navy beans, drained
1 cup ketchup
1 cup packed dark brown sugar
1 cup peach preserves
3/4 cup chicken broth
1/4 cup Southern Comfort
1/4 cup molasses
2 teaspoons dry mustard or prepared mustard
1½ teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Preheat oven to 350°F.

In a Dutch oven, cook the bacon over medium heat until the fat is rendered, 8-10 minutes. Transfer the bacon to a paper towel-lined plate and reserve. Add the onion to pan and cook until translucent, about 10 minutes.

Reduce the heat to low, add the beans, ketchup, molasses, sugar, preserves, chicken broth, Southern Comfort, mustard, salt, pepper, garlic powder, cumin and reserved bacon and stir until well combined. Bring to a simmer.

Cover and bake for 40 minutes. Stir before serving.

Submitted by: Clash Gordon