Ingredients
3 bacon strips, chopped1 medium onion, chopped3 garlic cloves, minced2 cans (15 ounces each) cannellini beans, rinsed and drained2/3 cup beer or chicken broth1/4 cup packed brown sugar2 tablespoons balsamic vinegar2 tablespoons tomato paste1 tablespoon Dijon mustard1 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme1/8 teaspoon pepper
Preparation
Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.
