Baked Beans With Burnt Ends

Top as a garnish with fineIy chopped onions. I found this recipe in Everyday With Rachael Ray magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda brown sugar.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 8  slices bacon, chopped
• 1  onion, chopped
•  salt
•  pepper
• 1  cup brown sugar
• 1  cup ketchup
• 3  tablespoons pickle juice
• 2  tablespoons dry mustard
• 56  ounces  pork and beans
• 15  ounces pinto beans, rinsed
• 2  cups  chopped burnt ends from texas style beef brisket or 2  cups ham

Directions

1. In a large pot, cook the bacon over medium-high heat until crisp, 5-6 minutes.
2. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes.
3. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
4. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.