4 cans pork and beans (15 ounce cans)
4-6 slices of bacon
1/2 an onion, diced
1/2 cup brown sugar
2 Tbs. molasses
3/4 cup Hickory Smoked BBQ sauce
1 tsp. dry mustard
1/4-1/2 tsp. black pepper
1/8 tsp. cayenne pepper
Cut the bacon in half and brown in a skillet until bacon is crispy. Remove bacon to paper towel lined plate to cool. Drain all but 1 Tbs. bacon grease from the skillet. Into the skillet add the diced onion and cook until the onion is soft and transparent. Remove skillet from heat.
In a large bowl, add the 4 cans of pork and beans, the cooked onion, the bacon that has been crumbled, and the rest of the ingredients. Stir well and pour into a 9x13 inch baking pan and place in a preheated 350 degree oven and bake for one hour. Serve warm or cold, they're delicious either way! If you like more spice, or less spice just adjust the black pepper and cayenne. If you prefer not to use bacon, but still want a distinctive smoke flavor, just add 1/2-1 tsp. of smoke flavoring to the beans while stirring up. Enjoy!
Do you like baked beans and if so, do you like them piping hot from the oven, cooled to room temperature, or somewhere in between?