1/2 package bacon (nitrate free is best!)
2 onions, chopped
5 cloves garlic, minced
1/4 cup olive oil
2 T tomato paste
2 1/2 T molasses
1 1/2 T apple cider vinegar
1 t chili powder
1 t mustard
1/2 cup brown sugar
1/2 t white pepper
1/4 t allspice
Salt to taste
1 cup chicken broth
6 cups cooked great northern or navy beans (drained)
1. Preheat oven to 325 F. Chop bacon roughly, cook in large, oven proof skillet over medium-high heat until it releases it's fat, then add onions, garlic, and olive oil. Stir and cook until onions are translucent, then add tomato paste, molasses, apple cider vinegar, chili powder, mustard, brown sugar, pepper, allspice, and salt. Cook these ingredients together for about one minute, stirring continuously, and bring heat down to medium.
2. Add chicken broth and stir well, using broth to get all the scrapings from the bottom of the pan. Then add beans. Stir together until beans are well incorporated, then cover skillet with lid or foil and transfer to the oven.
3. Allow beans to cook for one hour, then uncover, stir, add more chicken broth if needed (but only if needed!) and place back into the oven uncovered for thirty minutes. Remove from the oven, let sit for ten minutes or so, and serve.
2 onions, chopped
5 cloves garlic, minced
1/4 cup olive oil
2 T tomato paste
2 1/2 T molasses
1 1/2 T apple cider vinegar
1 t chili powder
1 t mustard
1/2 cup brown sugar
1/2 t white pepper
1/4 t allspice
Salt to taste
1 cup chicken broth
6 cups cooked great northern or navy beans (drained)
1. Preheat oven to 325 F. Chop bacon roughly, cook in large, oven proof skillet over medium-high heat until it releases it's fat, then add onions, garlic, and olive oil. Stir and cook until onions are translucent, then add tomato paste, molasses, apple cider vinegar, chili powder, mustard, brown sugar, pepper, allspice, and salt. Cook these ingredients together for about one minute, stirring continuously, and bring heat down to medium.
2. Add chicken broth and stir well, using broth to get all the scrapings from the bottom of the pan. Then add beans. Stir together until beans are well incorporated, then cover skillet with lid or foil and transfer to the oven.
3. Allow beans to cook for one hour, then uncover, stir, add more chicken broth if needed (but only if needed!) and place back into the oven uncovered for thirty minutes. Remove from the oven, let sit for ten minutes or so, and serve.
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