New England Baked Beans - Good Enough To Eat Cold - cooking recipe

Ingredients

2 (16 ounce) cans pork & beans, drained & rinsed
1 small onion, chopped (I like Vadalia best)
1 cup ketchup
1/2 cup packed light brown sugar
2 teaspoons dry mustard
2 tablespoons dark molasses
1/4 lb fully cooked bacon, sliced 1-inch pcs. (I don't recommend bacon bits)
salt & pepper

Preparation

Be sure to drain and rinse the beans. You can spray the crock pot with a small bit of Pam if you wish or use a non-stick pot.
Mix all ingredients in crock pot and slow cook on low for 2-3 hours, stirring now and again. Or on low heat for 1 hour on stovetop.
It is important to slow cook these beans for at least an hour so the sauce thickens to the beans.
You can use other types of beans, I have used Northern, Mexican (adding a bit of chili powder in the recipe), & Pinto.