Ingredients
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4 oz thick-cut bacon, chopped
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1 cup diced onion
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1/4 cup molasses (not blackstrap)
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2 tbsp cider vinegar
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1 tsp Worcestershire sauce
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2 tsp dry mustard
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2 tbsp tomato paste
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3 (15.5 oz) cans reduced-sodium white or navy beans, drained but not rinsed
Steps
1
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.
2
Meanwhile, in a medium bowl, whisk the molasses, vinegar, Worcestershire sauce, dry mustard, and ¼ cup water until smooth.
3
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.
