Directions

1. Preheat oven to 375°F. Oil a shallow 3-qt. baking dish and set aside. Chop bacon into 1/2-inch pieces. Dice onion. Rinse and drain beans and set aside.
2. Cook bacon in a large frying pan over medium-high heat until crisp, stirring often, about 5 minutes. Transfer it with a slotted spoon to a paper towel-lined plate, reserving the drippings in the frying pan.
3. Add onion to drippings and cook over medium-high heat, stirring often, until onion is tender, about 5 minutes. Set aside.
4. In a large bowl, whisk together tomato paste, maple syrup, brown sugar, vinegar, Worcestershire, cornstarch, mustard, salt, dry mustard, and pepper to blend. Whisk in water. Stir in beans, bacon, and onion. Transfer bean mixture to the prepared baking dish.
5. Bake, uncovered, until beans are bubbly and the sauce has thickened, about 45 minutes. If making beans ahead, chill, covered, up to 3 days. Add a splash of water if beans have gotten too thick.