Difficulty: Easy - for beginners
1/2 pound sliced bacon (I use precooked usually, sometimes the oscar meyer bag from the salad dressing aisle)
1 cup chopped onion
3 garlic cloves pressed (I use prebought chopped most of the time)
1/2 cup packed brown sugar
2 Tbsp cider vinegar
1/2 cup ketchup
2 tsp Tabasco, optional
4 cans pork and beans 15-16 ounce cans in tomato sauce not drained - I used Showtime
2 cans dark red kidney beans, drained and rinsed (I usually just add 2 more cans pork and beans, I don't like crunchy beans)
If you use precooked bacon just chop it up if slices or use a bag of the salad aisle bacon, put 2 Tbsp vegetable oil in pan and add the bacon, cook it until done/foams. It will put the bacon flavor in the oil which you are using for the flavor. I keep precooked usually so the kids can just pop in the microwave.
Preheat oven to 375. Cook bacon in large skillet over medium heat until crisp. Remove bacon to paper towels. Reserve 2 Tbsp drippings in the skillet. Break the bacon into large crumbles and set aside. Cook onions in drippings over medium heat 3-4 minutes or until crisp-tender, stirring occasionally. Press garlic into skillet using garlic press, cook and stir 1 minute.
Add brown sugar and vinegar to skillet, cook and stir until sugar is dissolved and mixture is bubbly. Add bacon, pepper sauce, ketchup and beans to skillet. Carefully spoon mixture into stoneware baking bowl - any oven save dutch oven or cooking pot will work. Bake 30 minutes or until bubbly and heated through.