Normally baked for hours in the oven, this traditional side dish enters the fast lane with the help of canned beans while still featuring the same flavors of smoky bacon and a molasses–sweetened sauce.
4 oz thick-cut bacon, chopped
1 cup diced onion
1/4 cup molasses (not blackstrap)
2 tbsp cider vinegar
1 tsp Worcestershire sauce
2 tsp dry mustard
2 tbsp tomato paste
3 (15.5 oz) cans reduced-sodium small white or navy beans, drained but not rinsed
To a medium heavy-duty pot, add the bacon and cook on medium-high 7–8 min., until browned, stirring occasionally. Add the onion and sauté 6–8 min., until soft, stirring often.
Meanwhile, in a medium bowl, whisk the molasses, vinegar, Worcestershire sauce, dry mustard, and ¼ cup water until smooth.
To pot, stir in the tomato paste and cook 1–2 min., until caramelized, stirring constantly. Add the beans and molasses mixture. Heat to a boil on high, then reduce to simmer. Cover partially with a lid. Cook 15–20 min., until thickened, stirring occasionally. Season with salt and pepper to taste.