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BEANS - Tangy BBQ Beans
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| 1/2 lb | sliced bacon |
| 1 c | chopped onion |
| 3 | garlic cloves, pressed |
| 1/2 c | packed brown sugar |
| 2 tbsp | cider or white vinegar |
| 1/2 c | ketchup |
| 2 tsp | tabasco |
| 4 cans (15-16 oz) | pork and beans in tomato sauce, undrained |
| 2 cans (15.5 oz each) | dark red kidney beans, drained and rinsed |
Preheat oven to 375. Cook bacon until crisp. Remove bacon to paper towels. Reserve 2 tbsp drippings in skillet. Break into crumbles. Cook onion in drippings over medium heat 3-4 minutes or until crisp-tender, stirring occasionally. Press garlic in skillet, 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, ketchup, pepper sauce and beans to skillet. Bring mixture to boil; remove skillet from heat. Carefully
bean mixture into bakeware.
Bake 30 minutes or until bubbly and heated through.
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