This recipe is adapted from Pam Anderson (no, not that Pamela Anderson!). They are a lot like Boston Baked Beans, which are based on molasses. This recipe makes a huge amount, and they are even better the next day. They are great with barbecue: pork or beef. Note that the cooking time is long, though.
8 slices of bacon, halved
1 medium onion, diced
3 large cans (28 oz. each) pork and beans (you may find different sizes; anything close is ok)
3/4 cup barbecue sauce (cheap, thick sauce is best here)
1/2 c. molasses
1/4 c. white or cider vinegar
2 t. dried mustard or 2 T. Dijon mustard
Adjust oven rack to lower middle position and heat overn to 325. Grease a 13X9 inch baking pan.
Fry bacon in a large deep skillet until it is partially cooked and has released 1/4 c. drippings. Remove bacon from pan and drain on paper towels. Add onion to drippings in pan and saute until tender about 5 minutes. Add beans and remaining ingredients and bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer, then transfer to a large bowl and stir in remaining ingredients.)
Pour beans into greased baking pan. Top with bacon and bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly before serving. This is a great ahead of time dish.