Today's recipe is my dad's "famous" BBQ Baked Beans! Now normally, I do NOT like beans, but you just can't beat these.....mmmmm yummy!
2 large cans Van Camp's pork'n'beans
12 oz Hickory or Mesquite BBQ sauce (we use Kraft)
2 Tbsp Liquid Smoke
2 strips bacon
1 med onion
1 lb dark brown sugar (this is about 1/2 a bag of C&H brown sugar)
Preheat oven to 350 degrees.
Chop onion. Slice bacon across short side into 1/2 inch strips. Saute onion and bacon together until onions turn clear (bacon will NOT be crispy). Add Liquid Smoke, stir together. Turn off heat.
In large oven-safe pot or baking dish (I prefer to use a big pasta pot, this way you can reheat on stove-top easily later!), combine beans, BBQ sauce, and dark brown sugar. Stir in bacon/onion/Liquid Smoke mixture.
Bake at 350 degrees for about 2 hours, stirring once about halfway through so beans don't stick to the bottom.
Beans in a pot can be easily reheated on stove-top later. I always make these the day before, cover over night, and then reheat on stove-top just in time for dinner!