4 slices bacon, cut into 1-inch pieces
- 3-1/2 cups onions, diced
- 2 garlic cloves, minced
- 4 15-ounce cans white cannellini, rinsed, drained OR approximately 1.5lbs of dried white beans, cooked
- 1 bottle Simpson Spring Root Beer
- 3 Tbsp apple cider vinegar
- 3 Tbsp molasses, black strap is preferred
- 2 Tbsp tomato paste
- 2 Tbsp Dijon mustard
- Salt & Pepper, to taste
Preheat oven to 400°F. Render bacon in large ovenproof pot, a cast iron pot would be great, over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Brown the onions in the bacon drippings that remain in the pot, stirring often, this should take approx. 8 minutes.
Add garlic and stir for 30-60 seconds or until fragrant. Add cooked or canned beans, root beer, molasses, tomato paste, mustard, 2 tbsp of apple cider vinegar, salt and pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes. Stir in the remaining tbsp of apple cider vinegar before serving.