BBB - Baked Black Beans or Best Bacon & Beans, either way

I love black beans, I hate baked beans (sorry Mom), so when I found this recipe when I was looking up appetizers, I started drooling (just from staring at the recipe. Yeah, I know, I'm a nerd). I decided to make it one day, and Sara (who is not a big fan of baked beans either) was apprehensive, until she smelled it. This is the best stuff on earth, Just remember, go easy on the cilantro, it gives it a fresh kick.

1 tablespoon olive oil
1/2 pound bacon, chopped
1/2 yellow onion, diced
1 medium carrot, peeled and grated
2 garlic cloves, minced
2 medium jalapeños, seeded and chopped
1/2 teaspoon salt
1 cup beef broth (cup of water and a beef bullion cube works)
1/4 cup firmly packed light brown sugar
1/4 cup ketchup
3 tablespoons molasses
2 teaspoons Dijon mustard
2 tablespoons Red wine vinegar (rice vinegar or cider vinegar can work too)
1/4 teaspoons freshly ground pepper, to taste
2 15-ounce cans black beans, drained and well-rinsed
1/4 cup chopped cilantro

Preheat oven to 400 degree F.
heat oil in a large skillet over medium heat, add bacon, carrots, onions, garlics, jalapenos and salt and cook for 7-8 minutes until the vegies are tender.
Reduce heat to low, and add the beef broth, sugar, molasses, mustard, ketchup, vinegar, and black pepper and Stir. Add black beans and stir until they are coated. transfer to a baking dish (8x8 inch pan or glass casserole dish) and bake uncovered from 45 minutes to 1 hour until the beans are hot and a dark crust begins to form near the edges. Sprinkle lightly with cilantro and serve. ENJOY!!!
*note, this is an awesome dish.