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Root Beer Baked Beans

['4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces', '3 1/2 cups chopped onions', '2 garlic cloves, minced', '4 15-ounce cans cannellini (white kidney beans), rinsed, drained', '1 1/2 cups root beer (preferably artisanal)', '3 tablespoons apple cider vinegar', '3 tablespoons mild-flavored (light) molasses', '2 tablespoons tomato paste', '2 tablespoons Dijon mustard', '1 1/2 teaspoons chili powder', '1 teaspoon coarse kosher salt', '1 teaspoon freshly ground black pepper']

Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

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