Ingredients

The following ingredients have 9 Servings
  • 3 large cans (28 oz each) pork and beans
  • 1 large onion, chopped
  • 8 slices bacon, halved
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 3 tablespoons Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1/2 cup brown sugar
  • Kosher salt and fresh ground pepper, to taste

Instruction

  • Preheat oven to 325°F and grease a 9x13-inch baking dish. Set aside.
  • In a large skillet, fry bacon over medium heat until it has partially cooked. Remove bacon and place on a paper towel lined plate.
  • Add onions to bacon drippings in pan and cook until soft and translucent, 5-7 minutes.
  • Add beans, ketchup, molasses, mustard, vinegar, and brown sugar to skillet and bring to a simmer. (If skillet isn’t large enough, bring these to a simmer in a separate pot.) Season to taste with salt and pepper and pour into prepared baking dish.
  • Top beans with slices of partially cooked bacon and place in oven on middle rack. Bake until the top is dark and caramelized and sauce is thick and syrupy, 2-3 hours.
  • Let stand 5 minutes before serving. Enjoy!