Check beans for rocks then rinse and put in a medium-large pot and add water 1 inch from the top. You can soak them overnight if you want. Bring to a boil then reduce to medium-high heat and cook for 1 hour to 1 ½ hours until soft, adding water as needed. While the beans are cooking prepare the coconut bacon and the sauce.

When beans are soft strain saving ½ cup of the bean water, put aside.

Put beans into a casserole dish with a lid.

Preheat oven to 175 degrees.

Combine liquid smoke, tamari, maple syrup, and oil in a large bowl. Stir in the coconut and gently toss together. Pour onto a parchment lined baking sheet and place in the oven. Bake for about 15-25 minutes, flip it over about every 5 minutes to help it cooks evenly. It can burn if you don’t keep an eye on it. Let cool completely to become crispy.

Add the onion to a medium sized pan and saute with 1 tablespoon olive oil for 5 minutes and add the garlic and saute until golden. Add wine and reduce until syrupy.

Whisk together all the remaining ingredients in a medium bowl and add the tomato mixture with the onions. Bring to a boil then turn off the heat and set aside until beans are cooked.

Pre-heat oven to 325 degrees.

Pour tomato mixture onto beans, cover with the lid and set on the middle rack in the oven.

Bake for 45 minutes without stirring.

Take the lid off and bake for 15 more minutes.