Thanks to Emily, these are now award winning baked beans. Is it, perhaps, a bit ironic that the prize for best beans is free gas? This recipe has its origins in a recipe that I got from my mother. It has been changed through trial and error over the years to become something that she would no longer recognize. If you have seen me make these, you know that I just do this by feel, so the measures are approximate. You may have to adjust things a bit, but this will get you close.
2 - 15 oz. cans of Van Camp’s Pork & Beans drained
4 strips of bacon chopped into ¼ inch segments
½ sweet yellow onion finely chopped
¾ cup brown sugar (light or dark)
¼ cup white vinegar
1 cup barbecue sauce (I use Masterpiece hickory smoked)
¼ cup maple syrup
1 tablespoon yellow mustard
1 tablespoon worchestershire sauce
1 heaping teaspoon ground black pepper
½ teaspoon ground chipotle pepper (or cayenne)
Pre-heat oven to 400 degrees.
To drain the beans, I usually just partially open the cans and then lay them on their sides in the sink until the liquid mostly drains out. If you want to use a colander, you can, but it is not necessary to go that far.
Brown the bacon in a skillet. When the bacon is beginning to crisp, add the onion and cook the two until the bacon is crisp and the onions are cooked through. Set aside.
In a mixing bowl combine the brown sugar and vinegar. The sugar should dissolve and the consistency should be about that of a thick syrup.
Add bbq sauce through ground chipotle stirring to mix. Add onion & bacon including the drippings. Add beans.
Spray a 9x13 glass baking dish with Pam. Add bean mixture. Bake until most of the liquid does not slosh when you shake the dish (about 45 minutes).