Adding cola to the brown sugar and molasses is the secret to the complex sweetness of these bacon-accented beans.
6 slices thick-cut bacon
1 large onion, diced
1 clove garlic, minced
2 15-oz. cans cannellini beans, 1 can drained and rinsed, 1 can undrained
2 15-oz. cans red kidney beans, drained and rinsed
1/4 cup packed dark brown sugar
1/3 cup molasses
3/4 cup cola
1 14.5-oz. can chopped tomatoes, drained
2 teaspoons dry mustard
How to Make It
Preheat oven to 375°F. In a large ovenproof skillet, cook bacon over medium-high heat until crisp and golden. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside. Pour off all but 1 Tbsp. bacon fat from skillet.
Add onion and garlic to skillet and cook, stirring, until onion is golden, about 5 minutes. Add cannellini and kidney beans, brown sugar, molasses, cola, tomatoes, dry mustard and crumbled bacon and stir to combine.
Cover skillet, transfer to oven and bake until mixture is bubbly and juices have thickened slightly, about 1 hour. Serve hot