Eddie Jackson’s Barbecue Baked Beans
4 strips thick-cut bacon
1 small white onion (about 1¼ cups)
3 (15-oz.) cans pork and beans
½ cup barbecue sauce
¼ cup apple cider vinegar
1 tbsp. yellow mustard
1 tbsp. light brown sugar
2 tsp. barbecue seasoning (or your favorite barbecue rub)
1 tsp. canola oil
1 tsp. kosher salt
1. Preheat oven to 350°. Cook bacon in a large skillet over medium heat until just before it becomes crispy, about 10 minutes. Remove bacon, and drain on plate lined with paper towels, reserving drippings in skillet. Set bacon aside to cool.
2. Add onion to hot drippings in skillet, and cook over medium heat, stirring occasionally, until onions are nice and tender, 8 to 10 minutes.
3. Stir together cooked onions, pork and beans, barbecue sauce, vinegar, mustard, brown sugar, barbecue rub, oil and salt in a lightly greased 2-quart casserole dish. Finely chop drained bacon; spread evenly over top of bean mixture.
4. Bake, uncovered, in preheated oven until slightly reduced and bubbly, about 1½ hours.
Active time: 25 minutes
Total time: 2 hours
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