Blazin' Baked Beans

Adapted from Cooking Light - April 2006 These beans have just enough of a kick to pair great with grilled meats! A new twist on an old favorite.

• Ready In: 55 mins
• Serves: 21
• Yields: 1/2 cup

Ingredients

• 1⁄4 lb  finely diced bacon, slices (raw)
• 1 1⁄2 cups  chopped onions
• 1⁄3 cup  packed dark brown sugar
• 3  tablespoons Dijon mustard
• 2  tablespoons  finely chopped chipotle chiles in adobo
• 5 (16 ounce) cans navy beans, rinsed and drained (I used drained pork and beans, didn't rinse them, as the first time I made this I used navy beans an)
• 1 (18 ounce) jar low-sodium barbecue sauce (I used regular)
•  cooking spray

Directions

1. Preheat oven to 350 degrees.
2. Cook bacon in large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan, and set bacon aside. Add onion to drippings in pan; saute 3 minutes.
3. Combine bacon, onion, and remaining ingredients except cooking spray in large bowl; toss well.
4. Spoon the bean mixture into a 13x9 inch or 2 1/2 quart baking dish coated with cooking spray.
5. Bake at 350 degrees for 45 minutes.