The whole family on stage together. Does it get any better than this?
■ Makes 8 servings
1/2 pound bacon, chopped
1 small onion, chopped (about 1 cup)
2 cans (28 ounces each) baked beans or pork-and-beans
2 tablespoons yellow mustard
2 tablespoons packed light brown sugar
1/4 cup barbecue sauce
2 tablespoons apple cider vinegar
1. In a large skillet, cook the bacon over medium-high heat until beginning to crisp, about 10 minutes. Stir in the onion and cook, stirring often, until the bacon is crisp and the onions are tender, about 8 minutes more.
2. Stir in the beans, mustard, brown sugar, barbecue sauce, and vinegar.
3. Simmer over medium-low heat, stirring occasionally, until the liquid thickly coats the beans, about 20 minutes. Stir often as they thicken to keep them from scorching on the bottom. Serve warm.
A Note from Miss Kay
Any brand of baked beans will work, though I prefer Van Camp’s.