3 slices nitrate-free bacon, roughly chopped
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1–2 tablespoons tomato paste
1/2 cup light brown sugar
2 tablespoons molasses
1/2 to 1 teaspoon chipotle chile powder, more to taste
1 teaspoon dry mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
3 15-ounce cans white beans, such as navy, rinsed & drained or 6 cups cooked white beans
1–1½ cups low-sodium chicken broth, plus more if needed
Preheat oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat until it starts to release its fat.
Add olive oil and onions and cook until translucent and soft, 5 to 7 minutes.
Stir in tomato paste, sugar, molasses, chile powder, mustard and vinegar until well combined and cook for 1 minute.
Add beans, broth, salt and pepper and stir gently to combine. Cover skillet tightly with a lid or foil and bake for 1 hour.
Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more. Serve hot.