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1
First empty the 4 cans of Bush's Baked beans into a colander or a strain with a bowl under it to catch the liquid from the bakes beans.
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2
Put aside to drain as much liquid as possible.
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3
Cut up bacon into 1 to 1 1/2 inch pieces and cook in a pot large enough to hold remainer of the ingredients.
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4
Cook bacon constantly stirring to cook evenly.
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5
Cook until the bacon starts to brown.
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6
Think rubbery bacon.
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7
Remove from heat.
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8
Remove bacon grease leaving 2 to 3 Tbs of bacon grease and the bacon in pot.
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9
Chop onion into desired size pieces and put in pot.
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10
I like the taste of onion so I make my onion pieces a little on the big side.
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11
Add remain ingredients, brown sugar, barbecue sauce, mustard and liquid from the 4 cans of Bush's Baked beans.
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12
Do not put beans in yet.
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13
Bring this to a boil and simmer uncovered 15 to 20 minutes.
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14
Cook time depends on how you like your onions, soft an mushy or a little crunchy.
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15
Stir liquid every 4 to 5 minutes so it does not burn.
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16
The longer you simmer this the thicker the liquid will get.
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17
If you want crunchy onion pieces and thick liquid put the onions in 5 to 10 minutes after you start to simmer the liquid.
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18
When cook time in complete you can add the beans from the 4 cans of Bush's Baked Beans that you separated from the liquid in the first step.
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19
If you cook the beans along with the liquid they will become mushy so you save them to add when the cooking is complete.
