- 3 slices thick-cut bacon, cut into slivers
- One medium onion, diced, about 1 cup
- 3 medium cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 cup California Prune BBQ Sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon each salt and pepper (or to taste)
- 3, 15-oz. cans of navy beans, drained and rinsed
- ½ cup of broth or water
Preheat the oven to 350 degrees. Heat a 9-10 inch cast iron skillet over medium heat. Add the bacon and cook, stirring often, until the bacon is crisp and the fat is rendered. About 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Pour out all but 2 tablespoons of the rendered fat and return the pan to the heat.
Add the onion and garlic to the pan, and saute, stirring often, until the onions are translucent and turning golden brown, about 5 minutes. Stir in the tomato paste and cook for 2 minutes more. Add the California Prune BBQ Sauce, apple cider vinegar, maple syrup, dijon mustard, smoked paprika, cinnamon, salt and pepper, and broth. Whisk well to combine. Fold in the navy beans until completely coated with the mixture.
Bake in the preheated oven for 45 minutes, or until it’s bubbling around the edges. Add the reserved bacon to the top and bake for 10 minutes more. Garnish with chopped parsley, if desired, and serve immediately.