Instructions: In a large saucepan over medium heat, cook bacon for 7-8 minutes, stirring continuously with a wooden spoon until bacon is brown and crispy. Add onion, garlic, cachucha chilies and jalapenos. Lower heat and continue to cook for 5 minutes, until onions become translucent. Add chorizo, ketchup, mustard, mustard powder, ginger, rum, brown sugar, molasses, Tabasco and Worcestershire sauce.

Increase heat and bring to a boil, then reduce to a simmer.

Drain beans, rinse gently under cold running water, drain again, add them to sauce and stir well. Continue to simmer for about 1 hour. Season with salt. Turn off heat and let beans cool. Reheat again when you are ready to serve.

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