Sort through your 2 pounds of dry beans, removing any stones or debris. Rinse thoroughly, then place in a large bowl and cover with cold water by at least 2 inches. Let soak overnight or for at least 8 hours. This soaking step is crucial for proper digestion and significantly reduces cooking time.

Drain and rinse the soaked beans. Transfer to a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer gently for about 45-60 minutes until beans are tender but still hold their shape. They'll continue cooking later, so don't let them get too soft. Drain and set aside.

While the beans are simmering, heat a large Dutch oven over medium heat. Add the sliced bacon and cook until it begins to crisp. Remove about 1/4 of the bacon and reserve for topping later. Add diced onions to the pot with the remaining bacon and drippings, cooking until the onions become translucent and just start to caramelize, about 8-10 minutes.

Add the minced garlic and sliced jalapeños to the onion-bacon mixture and cook for another 2 minutes until fragrant. The Cowboy Candy jalapeños add both sweetness and heat that regular jalapeños can't match.

Add the par-cooked beans to your Dutch oven. Pour in the stock, ketchup, molasses, honey, and apple cider vinegar. Stir gently to combine without mashing the beans. Bring the mixture to a gentle simmer.

This is where the magic happens - add salt to taste. I recommend starting with a teaspoon and adjusting as needed. The bacon adds saltiness, so you'll want to taste before adding more. Remember that as the beans reduce, the saltiness will concentrate, so it's better to slightly under-salt now and adjust at the end of cooking.

Transfer the Dutch oven to a preheated 325°F oven. Cook covered for about 2 hours, checking occasionally. If the beans look dry, add a bit more stock. Remove the lid for the final 30-45 minutes to allow the sauce to thicken and develop a beautiful caramelized top layer. Taste again and adjust salt if needed before serving.