8slices bacon, halved
1medium onion, chopped
Roast beef pieces if desired
3 28-oz. cans pork and beans
3/4c.barbecue sauce
1/2c.brown sugar
1/4c.distilled or cider vinegar
2tsp.dry mustard or 2 tbsp. Dijon
Adjust oven rack to lower-middle position and heat oven to 325°.
2 Fry bacon in large, deep sauté pan until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
3 Add onion to drippings in pan and sauté until tender, about 5 minutes.
4 Add beans and remaining ingredients to pan; bring to a simmer. (If pan is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
5 Pour flavored beans into a greased 13-by-9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
This is the recipe for the baked beans that were served at the Springfield Event