Step 1

Preheat oven to 350 ° F (177 ° C).

Step 2

Heat oil over medium heat in a 6-quart Dutch Oven or large oven-safe skillet (*see note). Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.

Step 3

Lower heat one notch and add the garlic. Sauté for 30-60 seconds until fragrant.

Step 4

Now stir in the tomato paste and cook for 30-60 seconds.

Step 5

Add the dry mustard, cumin, smoked paprika, and crushed red pepper. Sauté for 30 seconds until fragrant.

Step 6

Add the broth and bring to a mild simmer. Cook for 1-2 minutes to slightly thicken.

Step 7

Now add the maple syrup, molasses, tamari, vinegar, Worcestershire, liquid smoke, salt, and pepper. Stir to combine.

Step 8

Add the beans and stir to combine well. Taste and add more seasoning if needed. Cover with lid or tin foil and place it in the oven for 45 minutes, stirring midway through. Now uncover the pot and let it bake for 10-15 minutes more or until the sauce is thickened and caramelized on top. Note: If you don't have oven-safe cookware, you can transfer the beans to a casserole dish and cover with a lid or tin foil and cook the same.