6 oz thinly sliced pancetta, chopped
2 whole onions, chopped
4 clove garlic, minced
1 cup dark beer
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup balsamic vinegar
3 tbsp mild-flavored molasses
6 tsp Dijon mustard
3/4 tsp salt
1/2 tsp freshly ground black pepper
(4) 15 oz cans cannellini beans, drained
Preheat the oven to 400 degrees.
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.