6 slices turkey bacon
1large onion, chopped (2 cups)
3 garlic cloves, sliced thinly
1-2 teaspoons finely minced jalapeño (skip or reduce for less spicy version)
3 gluten free chipotle peppers, chopped ( La Costena)
2 tsp sauce (reduce peppers and sauce by half for less spicy version)
2 1/2 tsp dry mustard
2 Tbl dark brown sugar
1/2 cup molasses
1/2 cup gluten free ketchup (Heinz)
1/2 cup gluten free chili sauce (Heinz)
1 1/2 Tablespoons gluten free Worcestershire sauce (Lea & Perrins)
3 Tablespoons apple cider vinegar
1 cup gluten free beer
6 cans rinsed and drained great northern beans
Pre heat oven to 300 degrees
In a Dutch oven (heavy metal pot with lid) cook the turkey bacon until crisp. Chop and set aside. Add the onions and cook slowly until translucent- about 5minutes. You can cover the mixture to make sure it does not burn. Do not brown. Add the garlic and jalapeño peppers and cook 1 minute.
Add all the remaining ingredients except the beans and stir well. Bring to a simmer. Add the beans, stir to incorporate and bring to a simmer again.
Remove from stovetop, cover and bake in oven, middle rack, for 30 minutes. After 30 minutes, remove lid, stir, and bake uncovered 25-30 more minutes. The amount of time you cook without the lid depends on how thick you want the beans.
After cooked, salt if needed.
Serve with your favorite barbecue or add grilled kielbasa to the beans and enjoy.