Best Baked Beans

This is another recipe courtesy of Alton Brown - easy, delicious, filling.  They do take a fairly long time to cook, so plan accordingly.

My two main alterations to Mr. Brown's recipe are the use of the slow-cooker (instead of the oven) and a slight reduction in the amount of bacon.

Hardware:
Large skillet or saute pan
Large (4qt) slow cooker

Software:
1 lb great northern beans, rinsed and picked, soaked in cold water for at least 24 hours
12 oz smoked bacon, diced
1 large onion, diced
2 jalapeno peppers, seeded and cored, diced
1/4 cup molasses
1/4 cup brown sugar
1/4 cup tomato paste
1 quart (4 cups) vegetable broth
salt and pepper to taste
(optional) 1/2 tsp cayenne pepper

Assembly:
Set up your slow cooker to run for 6 hours at 'High' temp.  Add the beans, sugar, molasses, tomato paste, and vegetable broth to the crock.  Heat a skillet over medium-high heat and cook the bacon until mostly done (and some of the fat has rendered.)  Add the bacon to the crock and saute the onion and pepper in the remaining bacon fat with a healthy pinch of salt.  Add to the crock along with several grinds of black pepper and another pinch of salt, stir to combine, cover and cook.

After 6 hours the broth should be mostly absorbed and the beans should be tender but still 'distinct' thanks to the molasses.  Check seasoning and serve warm.

Goes really, really well with honey cornbread muffins or southern-style biscuits.