Italian-Style Baked Beans

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6 ounces thinly sliced pancetta, chopped

2 onions, chopped

4 garlic cloves, minced

1 cup dark beer

1 cup tomato sauce

1/3 cup dark brown sugar

1/4 cup balsamic vinegar

3 tablespoons mild-flavored molasses

6 teaspoons Dijon mustard

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (15-ounce) cans cannellini beans, drained

Preheat the oven to 400 degrees F.
Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.