- 1 pound bacon, diced
- 1 large onion, chopped
- 3 cans (28 ounces each) pork and beans, undrained
- 1/2 cup packed brown sugar
- 1/3 cup prepared mustard
- 1 cup barbecue sauce
- In a large saucepan, cook bacon and onion until bacon is crisp and onion is tender. Drain drippings. Add all remaining ingredients; simmer 10 minutes. Yield: 10-12 servings.
Originally published as Quick Baked Beans in Country Woman January/February 1992, p35
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