Skillet "baked" beans

By Beido

Ingredients

• INGREDIENTS
• • 4 slices bacon, cut in 11⁄2-in. pieces
• • 2 cups chopped sweet onion
• • 3 cans (15 to 16 oz each) beans, rinsed (any kind—we used chickpeas, pinto and kidney beans )
• • 2 cans (19.75 oz each) pork & beans
• • 2 Tbsp packed dark-brown sugar
• • 2 Tbsp Worcestershire sauce
• • 2 Tbsp cider vinegar
• • 2 Tbsp molasses

Preparation

Step 1

PREPARATION
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.


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