In a large pot, over medium heat, add the bacon and render
until crispy, about 4 to 6 minutes. Add the onions
and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic
and beans and cook for 1 minute. Stir in the cane syrup, brown sugar
, ketchup and mustard
. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer
. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, one might need to add a little water at a time if the beans need some to prevent burning.