Ingredients:

  • 6 slices thick-cut bacon, diced (200g)
  • 1 medium yellow onion, finely chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained (850g total)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (425g total)
  • ½ cup dark molasses (170g)
  • ¼ cup packed dark brown sugar (50g)
  • 2 tablespoons Dijon mustard (30g)
  • 1 tablespoon Worcestershire sauce (15ml)
  • ½ teaspoon dry mustard powder (2g)
  • ½ teaspoon smoked paprika (2g)
  • ¼ teaspoon ground black pepper (1g)
  • 2 cups chicken broth (480ml)
  • Salt to taste
  • ¼ cup maple syrup (80g)
  • 1 tablespoon apple cider vinegar (15ml)

Instructions:

  1. Cook diced bacon in the pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the pot.
  2. Add onion to the pot and cook in the bacon fat until softened and translucent. Add garlic and cook until fragrant.
  3. Add the beans, molasses, brown sugar, Dijon mustard, Worcestershire sauce, dry mustard, smoked paprika, pepper, and chicken broth to the pot. Stir well to combine.
  4. Bring the mixture to a simmer over medium heat.
  5. Cover the pot tightly and transfer it to the preheated oven. Bake for 2 1/2 hours, stirring occasionally to prevent sticking.
  6. While the beans are baking, whisk together the maple syrup and apple cider vinegar in a small bowl.
  7. Remove the pot from the oven. Stir in half of the cooked bacon. Pour the maple glaze over the beans and stir to coat.
  8. Return the pot to the oven, uncovered, and bake for another 30 minutes, or until the beans are thickened and the glaze is bubbly.
  9. Remove from the oven and let rest for 10 minutes before serving. Garnish with the remaining bacon.