What you’ll need:

• Large Cast Iron Skillet
• Olive Oil (1 Tbsp)
• Yellow or White Onion – Roughly Chopped (1 Medium)
• Fresh Garlic – Minced (3 Cloves)
• Vegetable Broth (1 Cup)
• Real Maple Syrup (1/4 Cup)
• Molasses (1/4 Cup)
• Tomato Paste (1/4 Cup)
• Dijon Mustard (2 Tbsp)
• Liquid Smoke (1/2 Tbsp)
• Smoked Paprika (1 Tbsp)
• Sea Salt (1 Tsp or to Taste)
• White Navy Beans – Drained & Rinsed (3 Cans @ 15oz)

Directions:

• Preheat oven to 325.
• In cast iron skillet, on stove over medium, warm olive oil.
• Add onion and cook for 5 minutes, until tender.
• Add garlic and cook for an additional minute.
• Whisk in vegetable broth, maple syrup, molasses, tomato paste, Dijon mustard, liquid smoke, smoked paprika, and sea salt.
• Add beans, stirring gently until completely coated.
• Transfer cast iron skillet to oven and bake uncovered for 45 minutes.

Notes: Beans can be served warm or cold, and leftovers should be refrigerated.