To begin, sort, rinse, and drain the beans. Discard any "ugly" beans or rocks.
Place the beans in a large pot and add enough water to cover by 2 inches. Bring the beans to a boil over medium high heat. Boil the beans for 5 minutes.
Reduce the heat, cover, and simmer for 30 minutes. After they have simmered, turn off the heat and leave the lid on.
While the beans are cooking, put the diced bacon in a large Dutch oven or pot. Cook the bacon over medium low heat until the bacon is golden brown, but not hard.
Use a slotted spoon to scoop the bacon out to a dish lined with paper towels. Set it aside for now.
Leave about 2-3 tablespoons in the Dutch oven, remove any excess. (I keep it in the fridge for cooking.)
Add in the onions and garlic. Cook them until the onions are translucent and slightly tender, about 8-10 minutes.
In a bowl, combing the chicken stock, brown sugar, molasses, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, sea salt, cayenne peppers, and black pepper. Whisk the ingredients together.
Drain the beans in a colander and add them to the Dutch oven with the onions.
Add in the bacon and stir it together. Heat the beans for about 5 minutes.
Add in the sauce ingredients, stirring well. Bring the mixture to a boil and boil for 2 minutes.
Remove the beans from the heat and ladle into prepared pint jars. Leave an inch of headspace.
Wipe the rims with a damp rag dipped in white vinegar. Place a lid and ring on the jar and set it in your pressure canner. Repeat with all of the beans.
Pressure can the beans for 1 hour and 15 minutes at 10lb pressure. (Adjust for elevation.)
Video
Notes
The processing time and pressure is for 0-1,000 ft elevation. See your canner's user manual to learn how to adjust the time and pressure for your elevation if you live at a higher altitude.