Ingredients
Scale
- 1 (12 ounce) package thick-cut bacon, diced
- 1/2 fresh pineapple, finely dinced
- 1/2 tablespoon chili powder
- 1 large red onion, finely diced
- 2 cloves garlic, minced
- 5 (15 ounce) cans great northern white beans, drained and rinsed
- 1 cup water
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1/3 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
- 2 teaspoons ground dry mustard
- Kosher salt
Instructions
- Preheat oven to 375°F. In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon using a slotted spoon and drain on a paper towel lined plate.
- Add pineapple and chili powder to skillet and stir, cooking for about 4-5 minutes, until golden and slightly caramelized. Remove using a slottted spoon and drain on a paper towel lined plate.
- Pour off all but 1 tablespoon of bacon fat from the skillet. Add onion, season generously with Kosher salt, and cook, stirring occasionally, for about 4 minutes. Add garlic and cook for 1 minute, stirring to avoid burning.
- Add beans, water, diced tomatoes, tomato paste, molasses, brown sugar, maple syrup, red wine vinegar, ground dry mustard, and cooked bacon. Stir to combine. Season to taste with Kosher salt.
- Transfer mixture to an ovenproof baking dish, cover with aluminum foil, and bake in preheated oven for approximately 1 hour. Remove from oven, stir in pineapple, and cook for an additional 20 minutes. Serve hot.
- Prep Time: 10 mins
- Cook Time: 90 mins