Smoky Baked Beans (Originally Canary Baked Beans) - cooking recipe

Ingredients

1 lb dried canary beans
1 large white onion, quartered
2 tablespoons vegetable oil
2 sprigs fresh epazote (or 1 teaspoon dried epazote, crumbled If desired)
1 teaspoon salt and pepper
6 slices bacon
2 cups salsa (I like spicy)
1/2 cup beer
1 cup water
4 ounces pepper jelly (Spicy Habanero Jelly Spicy Habanero Jelly or your favorite)
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon fresh cilantro or 1 tablespoon parsley
2 smoked turkey wings

Preparation

Pick over beans.
In a large bowl soak beans in cold water to cover by 2 inches over night.
Drain beans.
In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.
Add salt and simmer beans until just tender, about 15 minutes more.
Drain beans in a colander.
Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.
Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.
You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.
Serve with white rice.