Add four cans of beans to a large stock pot. Add in 1.5 cups of chicken stock, the diced onion, garlic, a few generous pinches of salt and pepper, Blackberry Ketchup, tomato paste, ground cumin and paprika, brown sugar, molasses and a large drizzle of olive oil. Stir together and place the pot uncovered over high heat. Once it begins to boil, reduce to medium-low and partially cover with lid. Simmer for about 4 hours stirring occasionally and adding the additional chicken stock as the beans absorb the liquid.
Once the beans are tender and the sauce is rich and thick, stir in the crisp, chopped bacon and enjoy!