Cover the beans with cold water and soak for one night. Or put in a large saucepan covered with cold water and do two min. Remove from heat and stand with lid on for one hour.
Drain.
Preheat the oven to 150 degrees (gas mark 1). Melt the butter in a large heavy saucepan over a low heat. Add the onion and sauté for a minute.
Add the garlic and fry for four minutes. Stir in beer, Worcestershire sauce, brown mustard, paprika, sugar, chili powder and crushed chilies, thyme and 1/4 quart tomato juice.
Bring to a boil, turn down the heat and simmer the ingredients for 15 minutes in an open saucepan over low heat. Add the beans and stir.
Pour into a greased earthenware dish with a tight-fitting lid. Put the bacon on the beans. Add three-eighths of a liter of tomato juice and cook in the oven for two hours with the lid closed. Turn the heat down to 130 °C (gas stove level 1) and cook the beans for another five hours until they are soft. In between, add tomato juice to prevent them from drying out. Season to taste with salt and freshly ground pepper.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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