Ingredients:

1 lb. Andoulle sausage sliced 1/2 inch rounds
2 cups diced onions
1 tbsp. chopped garlic
1 lb. dried northern beans, soaked overnight and drained
10 cups chicken stock, plus more if needed
2 bay leaves
1/4 cup molasses
1/2 cup light brown sugar
1 cup ketchup
1 tbsp. dry mustard
1/2 cup Evan Williams Bourbon
Kosher salt and freshly ground black pepper to taste

Instructions:

Heat a large pot, cook the Andouille sausage until lightly browned. Pull out of pan and put in crock pot. Add the onions and 1 cup of chicken stock. Cook until softened 3 to 4 minutes. Stir in the garlic and beans and cook for 1 minute. Transfer to crock pot on high, stir in chicken stock and other ingredients. Put top on crock pot and let cook about 2 hours, or until beans are tender, stirring occasionally.

Source: Evan Williams Bourbon