Root Beer Baked Beans

(Courtesy of Aarti Sequeira)

Ingredients:
4 slices bacon, cut into 1 inch pieces
1 large white onion, finely diced
2 garlic cloves, minced
1 Tbsp. minced fresh ginger
2 Tbsp. tomato paste
1 (12 oz.) bottle root beer
2 tsp. apple cider vinegar
2 tsp. molasses
1 Tbsp. grainy mustard
Hefty pinch red pepper flakes
1/4 tsp. garam masala, store bought or homemade (recipe follows)
2 (14 oz. each) cans cannellini beans (white kidney beans), rinsed and drained
Kosher salt and freshly ground black pepper

Directions:
Preheat oven to 400 degrees.

Set a medium oven-safe pot over moderate heat and add bacon.  Cook until most of the fat is rendered out and the bacon is crisp.  Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate.  Set about a quarter of the bacon aside for a garnish.

Add the onions, garlic and ginger to the pot, and saute until soft and golden.  Add the tomato paste and cook until the tomato paste deepens in color, about another minute.

Next, add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala.  Stir to combine.  Then add the beans and bacon.  Gently stir so the beans do not lose their shape.  Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes.  Remove the beans from the oven, let it cool slightly, then sprinkle with reserved bacon and serve.

Garam Masala:
Ingredients:
3 large cinnamon sticks
3 Tbsp. whole cloves
1/4 c. green caradmom pods, shelled, husks discarded (about 2 Tbsp. seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 Tbsp. seeds), optional

Directions:
Combine the cinnamon sticks, cloves, and seeds into a spice grinder or coffee grinder and grind until fine.  Store the spice mix in an airtight container away from direct sunlight.