6cupscanned white beans (1150 grams or 3 540ml cans)(or 1 lb dried beans -- see note*)
1small onion(finely diced)
1cantomato paste156 ml (½ cup)
½cuppure maple syrup
¼cupapple cider vinegar
1-2pinchesred pepper flakes optional
4stripsthick cut bacon, chopped
Preheat oven to 375 degrees F and lightly grease a 9x13" baking dish.
Drain beans and rinse well (*note below includes method for using dried beans). Place in the baking dish with the onion.
In a large bowl, whisk together the water, tomato paste, maple syrup, vinegar, molasses, corn starch, Worcestershire sauce, garlic, salt, mustard, pepper and pepper flakes.
Pour sauce over beans and stir to combine. Lay the bacon pieces on top of the beans.
Bake for 30-45 minutes, until bacon is cooked through and sauce is thickened and bubbly. You can cover with foil for the first portion of the cook time to prevent splatter if desired, but I recommend uncovering to help crisp the bacon for the last 15-20 minutes.
*If using dried beans, cover with 3-4 inches of water and soak overnight. Drain and boil for 1 hour until tender but not mushy. Drain and continue with the recipe.