4cans (16-ounce)baked beansor 2 (28-ounce) cans, preferably original recipe such as Bush's, undrained
2-3tablespoonslight brown sugar
2tablespoonsspicy brown mustard
1teaspoonapple cider vinegaroptional
Preheat oven to 350 degrees. Spray a 4-quart casserole dish with cooking spray. Set aside.
Place the bacon in a skillet or saute pan and cook for 4-5 minutes over medium heat until rendered and crispy. Transfer to a paper towel-lined plate.
Place the onion in the skillet with the bacon drippings and cook for 5-6 minutes or until very soft. If the pan gets dry, add 1-2 tablespoons of water and continue cooking until the onions are cooked to a soft stage.
Combine the beans, onions, 3/4 of the bacon and the remaining ingredients using 2 tablespoons of brown sugar to start with in the prepared baking dish.
Taste and adjust sweetness with more brown sugar as desired. Add the apple cider vinegar for a little tanginess if you desire.
Sprinkle the remaining bacon over the top.
Bake uncovered for 1 hour or until bubbling and the top is caramelized.
MAKE AHEAD: Beans can be assembled to the point of baking up to 2 days ahead. Let stand at room temperature for 30 minutes before baking or add additional baking time.SLOW COOKER: Can also be made in the slow cooker but you won't get the caramelized top and the beans could be a bit soupier. Place a clean kitchen towel over the slow cooker then place the lid on. The kitchen towel will absorb some of the steam which can water down the beans. Cook for 5 to 6 hours on LOW or 3 to 3.5 hours on HIGH.FREEZER-FRIENDLY: Freeze them for later use in an airtight container for two to three months. Thaw in the refrigerator or microwave and bake as directed.