6 center-cut bacon slices, chopped
1 cup finely chopped onion
3 thyme sprigs
4 garlic cloves, minced
1/2 cup fat-free, lower-sodium chicken broth
1/3 cup packed dark brown sugar
1 tablespoon prepared mustard
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
3 (15-ounce) cans organic navy beans, drained
1 (8-ounce) can unsalted tomato sauce

6 center-cut bacon slices, chopped 1 cup finely chopped onion 3 thyme sprigs 4 garlic cloves, minced 1/2 cup fat-free, lower-sodium chicken broth 1/3 cup packed dark brown sugar 1 tablespoon prepared mustard 1/2 teaspoon kosher salt 1/2 teaspoon smoked paprika 1/8 teaspoon ground red pepper 3 (15-ounce) cans organic navy beans, drained 1 (8-ounce) can unsalted tomato sauce

Preheat broiler to high.
Cook bacon in a 10-inch cast-iron skillet over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving drippings. Add onion and thyme sprigs to drippings in pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasionally. Discard thyme.
Remove from heat; stir in bacon. Broil 4 minutes or until bubbly and edges are crusty.