Rinse the beans and drain

Fry the bacon till crispy, drain in paper towels and set aside (reserve 2 tbspn of bacon fat)

Fry up the onions and garlic in the reserved bacon fat till the onion is soft and translucent.

On a cutting board, pour out the chipotle can contents, and chop it all up.

In a bowl, mix the wet ingredients. Add the chipotle mess.

In a big bean crock (I used a roasting pan…a 9×13 glass pan would work too) mix the beans, bacon, onion/garlic and sauce

Bake in the oven, covered for 1 – 2 hours. Take cover off for 15 minutes to darken more, if desired.