1 1/2 cups cooked white beans, well rinsed and drained**
1 tablespoon very finely chopped onion
1 small clove garlic made to a paste*
1 tablespoon molasses - not blackstrap
3 tablespoons THIS
3 tablespoons tomato sauce
1 tablespoon water
1 teaspoon cider vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground smoked peppercorn blend
 
Topping:
2 strips turkey bacon minced - Oscar Mayer
2 teaspoons brown sugar, packed
1/2 teaspoon canola oil
 
This American classic gets a smokin' hot dropkick and a mouth watering topping. 
I've based it on the original recipes and made it "hot" -- and you wouldn't be on
this site if you weren't interested in all things hot right?  One of my tasters did
say she would like to make it with medium/mild heat -- just adjust the ratio of THIS
to tomato sauce making it 2 to 4 for medium and 1 to  5 for mild.  If you go down to
mild, also halve the smoked pepper amount.
 
Place all ingredients except those for the topping in a bowl and toss gently to
combine well.  Be sure to make the garlic to a paste with a garlic press or by
mincing it with a dash of salt and pressing it with your knife.  Mince the bacon and
toss with the oil and then the brown sugar until well incorporated and no sugar
lumps remain.  This can be done right on the chopping board with your fingers.  
 
Lightly oil an ovenproof dish just large enough to accommodate the beans.  Pour the
bean mixture into the dish and sprinkle evenly with the topping.  Broil for about
five minutes, just until the bacon starts to crisp and the topping shows minimal
signs of charring.  Turn off the broiler, set the oven to 350 degrees and bake for
25 to 30 minutes, just until the beans are gently bubbling.  If you increase the
recipe, the baking time will be longer.
 
**Note -- Soak dry beans overnight with a light pinch of baking soda to help bring
out the indigestible sugars; discard the soaking water and rinse well before cooking
in fresh water.  Drain and rinse before using in the recipe.  If using canned, rinse
well and drain before use.
 
*Note -- Be sure to make the garlic to a paste by mincing it with a dash of salt and
pressing it with your knife; repeat mincing and pressing until the paste is
achieved, adding a bit more salt if needed.  A garlic press can also be used.