Ingredients

• 1 pound dry black beans, soaked overnight
• 4 teaspoons bacon drippings
• 1 onion, chopped
• 2 teaspoons hickory-flavored liquid smoke
• 2 tablespoons dark molasses
• 1/2 cup packed brown sugar
• 4 slices pickled jalapeno peppers

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Instructions

1. Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
2. Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.