Ingredients Jump to Instructions ↓

  1. 4 slices bacon, cut in 11/2-in. pieces

  2. 2 cups chopped sweet onion

  3. 3 cans (15 to 16 oz each) beans, rinsed (any kind-we used chickpeas, pinto and kidney beans)

  4. 2 cans (19 3/4 oz each) pork & beans

  5. 2 Tbsp packed dark-brown sugar

  6. 2 Tbsp Worcestershire sauce

  7. 2 Tbsp cider vinegar

  8. 2 Tbsp molasses

Instructions Jump to Ingredients ↑

  1. Cook bacon in a deep, medium skillet until crisp. Drain on paper towels. Pour off all but 2 Tbsp drippings from pan. Add onion and cook over low heat, stirring occasionally, 15 minutes, or until golden.

  2. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, stirring often, 25 minutes, or until mixture thickens. Sprinkle with bacon and serve.

  3. Planning Tip: The bacon can be cooked and the dish can be assembled in the morning. Refrigerate bacon until using.


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