"Impress your tailgate or homegate guests! Assembling baked beans from scratch is not hard, and the resulting delicious flavor makes it worth it. Beans can be assembled ahead of time and baked just before serving at the tailgate or backyard BBQ party! "
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.