Holy Smokin’ Beans

19 ounces canned navy beans
4 slices smoky bacon
1/4 cup molasses
1 small onion, chopped
1/4 teaspoon liquid smoke
3 tablespoons brown sugar
1 teaspoon cumin seed
1 teaspoon chili powder

1. Fry bacon in a skillet over medium heat until crisp.
2. Drain excess fat from pan and pat bacon dry with paper towel. Let cool.
3. Cook onion with cumin and chili powder in the same pan until browned.
4. Slice cooled bacon into 1/2" pieces and add it and the rest of the ingredients to the onions.
5. Reduce heat, cover and simmer. Flavor is more pronounced the longer you leave it, but can be served immediately.

Makes 4 servings