6 pieces of bacon
1 cup chopped onion
3 (15-oz.) cans undrained pork and beans
1 (15-oz.) can northern beans, drained and rinsed
1 (15-oz.) can navy beans, drained and rinsed
3/4 cup ketchup
1/4 cup brown sugar
1/4 cup molasses
1/4 cup bourbon
2 tbsp. yellow mustard
1 tbsp. Worcestershire sauce
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
Cook bacon in nonstick skillet. Remove to paper towel-lined plate. Discard all but 1 tablespoon of bacon fat from skillet. Sauté onion in bacon fat for 3-4 minutes. Place onions and all other ingredients, except bacon, in 6-quart crackpot. Stir well, cover and cook on low for 4 hours. Remove top, turn heat to high and cook 20 minutes to thicken some. Stir in bacon.