– 3 slices thick cut bacon chopped – 1 onion finely chopped – 3 garlic cloves finely chopped – 5 15 ounces canned white beans drained and rinsed – 1 28 ounce canned crushed tomatoes – 3 tablespoons tomato paste – 1/2 cup molasses – 1/2 cup brown sugar – 2 teaspoons ground cumin – 4 tablespoons white vinegar – 2 tablespoons Dijon mustard – 1 jalapeno seeded and finely chopped – salt – pepper
– Heat a large Dutch oven or large pot on the stove top using medium high heat. Add the bacon to the cooking vessel and cook for about five minutes or until it browns.
– Next, add the onions and garlic and cook for another five minutes.
– Then add the beans, tomatoes, sugar, molasses, cumin, vinegar, Dijon and jalapeno to the pot. Stir until all ingredients are combined.
– Cover the cooking vessel with a lid, lower the temperature to medium low heat. Cook for 45 minutes to one hour, or until the beans are tender.