1 (14- to 15-oz) can crushed tomatoes in thick puree
1/3 cup packed dark brown sugar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
2 (19-oz) cans small white beans, rinsed and drained (4 cups)
1 onion, cut crosswise into 1/4-inch-thick slices
6 kosher breakfast beef slices (1/4 lb)
Preheat oven to 350. In a bowl combine the tomatoes, brown sugar, mustard, and salt. Gently stir in beans and transfer to a -quart shallow baking dish. Arrange onion slices in 1 layer over beans, and then cover onion with bacon. Bake, uncovered, until bacon is browned and beans have absorbed most of liquid, about 1 1/4 hours. Serves 6.