Ingredients

• 4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
• 3 1/2 cups chopped onions
• 2 garlic cloves, minced
• 4 15-ounce cans cannellini (white kidney beans), rinsed, drained
• 1 1/2 cups root beer (preferably artisanal)
• 3 tablespoons apple cider vinegar
• 3 tablespoons mild-flavored (light) molasses
• 2 tablespoons tomato paste
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons chili powder
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.