Thoroughly rinse and clean the dried beans, discarding disfigured beans and debris.

In a large pot, combine the dried beans with enough water to cover by 2 inches. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce heat to low and simmer with lid on for 30 minutes. Turn off heat and keep lid on.

Using kitchen scissors cut bacon into 1-inch-long pieces and place in a deep skillet. Using medium-high heat, cook bacon until lightly browned but not crisp, about 8 minutes. Remove bacon pieces using a slotted spoon and set aside in bowl. Be sure to reserve as much bacon grease in skillet as possible.

Add the onion and garlic to skillet and cook until the onion is translucent, about 5 to 8 minutes.

In a large bowl, whisk together the chicken stock, dark brown sugar, tomato paste, molasses, vinegar, ketchup, Worcestershire, Dijon mustard, salt, cayenne pepper, and black pepper to make a smooth sauce with no lumps.

Drain the beans in a colander in the sink, shaking off any excess liquid. Add the beans to the onions and garlic in the skillet. Add the crumbled bacon and mix well. Heat through on medium-high heat, stirring often, for about 5 minutes.

Add the sauce to skillet, mixing well to coat every bean, and bring to a boil, stirring frequently. Boil for 2 minutes, stirring, then remove from heat.

Using a slotted spoon, fill the pint jars with hot beans leaving a generous 1 inch of headspace. Using your air bubble remover tool, tamp down to remove air pockets, and evenly distribute any remaining sauce among the five pint jars, maintaining the 1 inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

Place the sealed jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 10 pounds pressure. Process pint jars for 75 minutes.