Root Beer Baked Beans - Chelsey J

3 bacon slices

1 small onion, diced

2 16 oz cans of pork and beans

½ c root beer (not diet)

¼ c hickory smoked BBQ sauce

½ t dry mustard

1/8 t hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 T of drippings in skillet.  Crumble bacon.  Saute diced onion in hot bacon drippings over high heat 5 minutes or until tender.  Stir together onion, crumbled bacon, beans and remaining ingredients in a lightly greased 1 quart baking dish.  Bake beans, uncovered, at 400 for 55 minutes or until sauce is thickened.

From the kitchen of Chelsey Jorgensen