2 (16 ounce) cans
pork and beans
( not diet)
hickory-smoked barbecue sauce
( I use Tabasco)
- While raw, chop bacon into small bits. I typically just stack and chop the slices I'm going to use. Place in skillet over medium heat and cook until crisp; remove bacon and drain on paper towel, reserving 2 Tablespoons bacon drippings in skillet.
- Saute onion in hot bacon drippings until tender. Stir together bacon, onion, beans and remaining seasonings and place in 1 quart baking dish.
- Bake beans, uncovered, at 400F for 55 minutes or until sauce is thickened.