Serves 8
Prep time: 10 minutes
Cook time: 1 1/2 to 2 hours
Ingredients:
8 slices bacon (6 if thick cut), cut into 1/2 inch pieces
1/2 cup onion, finely diced
3 – 15 ounce cans pork and beans
3 tablespoons yellow mustard
1/4 cup brown sugar
1/4 cup molasses
1/4 cup ketchup
1 tablespoon apple cider vinegar
Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
Cook the bacon in a skillet over medium heat until partially done (you still want a little fat visible on the bacon). Remove bacon to a plate or bowl with a slotted spoon. Pour the bacon fat out of the pan, leaving about one tablespoon. (Save the extra fat in a “Ball” mason jar or other tightly sealed container because you never know when you might need some bacon fat.)
Add the onions to the pan with 2 pinches of salt and a pinch of pepper, and cook for about 5 minutes until translucent.
In a large bowl, mix the mustard, brown sugar, molasses, ketchup and apple cider vinegar. Add the beans and about 3/4 of the bacon, and stir to combine.
Pour the bean mixture into the prepared pan, and put the remaining bacon on top.
Bake for about 1 1/2 to 2 hours, or until beans are bubbly and thickened (but not dry).