White beans baked with root beer

Ingredients:

• 1,700 g canned white beans, pre-rinsed
• 720 ml root beer (a fizzy root beer flavored with nutmeg), about 3 tbsp.
• 4 slices bacon, cut into 2.5cm pieces.
• 1 large white onion, finely chopped
• 2 crushed cloves of garlic
• 1 tbsp. chopped ginger
• 2 tbsp tomato paste
• 1 tbsp. apple cider vinegar
• 2 teaspoons of molasses
• 1 tbsp whole grain mustard
• A large pinch of red pepper flakes pepper
• 1/4 tsp garam masala (Indian spice)
• Coarse salt and freshly ground pepper

Preparation:

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Heat a medium ovenproof skillet to medium heat and add the bacon. Cook for 8 minutes, until most of the fat has rendered and the bacon is crispy. Using a slotted spoon, drain the bacon on paper towels.
   
   Add the onion, garlic, and ginger to the rendered fat and cook, stirring occasionally, for 5 minutes, until the vegetables are browned and softened. Add the tomato paste and cook for another minute, until the color deepens.
2. In a saucepan, add root beer, vinegar, molasses, mustard, pepper flakes and garam masalaStir and bring to a boil.
   
   Add the beans and 3/4 of the crispy bacon. Stir gently to combine, preventing the beans from losing their shape. Reduce heat to low and simmer for 15 minutes, until the mixture thickens slightly. Season with salt and pepper.
   
   Place the pan in the oven and bake for 30 minutes, uncovered, until the mixture thickens. Cool slightly, then sprinkle the remaining bacon on top.