1 lb. dry pink beans
2 tbsp. unsalted butter
1 med. onion
1 lg. garlic clove, minced
1 (12 oz.) malt beverage (flat beer)
3 c. tomato juice
2 oz. salt pork, cut into strips
1/4 c. Worcestershire sauce
1/4 c. brown sugar
1/2 sliced lemon
1 tbsp. paprika
2 tbsp. Dijon mustard
2 tbsp. dried chili peppers, crushed
1 tsp. hot (jalapeno) peppers, crushed
1 tsp. marjoram
Pinch dried thyme
1/4 tsp. black pepper
1 tbsp. tomato paste

Soak beans overnight. Preheat oven to 300 degrees. Melt butter over medium heat. Add onion and saute 1 minute. Add garlic, saute 4 minutes. Stir in flat beer, then add all ingredients except 1/2 cup tomato juice. Heat to boiling and reduce heat, simmer uncovered 15 minutes. Stir in drained beans. Transfer to a large pot and place salt pork over top of beans.

Cover and bake 2 hours. Reduce heat to 275 degrees and continue to bake, adding tomato juice to keep beans from drying out, for 5 hours additional cooking time. Add salt to taste.