Barbeque Baked Beans
6 slices bacon, chopped
2 onions, chopped
4 garlic cloves, minced
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup balsamic vinegar
3 tablespoons mild-flavored molasses
6 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (15-ounce) cans of a variety of beans, cannellini, black, great northern, and kidney, drained
Cook the bacon in a heavy pot over medium heat until crisp, about 5 minutes. Add the onions and garlic, and sauté until the onions are soft. Add tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans.
Bring to a simmer and cook till it thickens slightly, stirring occasionally, about 30 minutes.