|Chopped onions||1⁄2 Cup (8 tbs)|
|Canned pork and beans with tomato sauce||2 Pound (2 Cans, 1 Pound Each / 4 Cups)|
|Brown sugar||2 Tablespoon|
|Worcestershire||1 1⁄2 Tablespoon|
|Prepared mustard||1 Teaspoon|
Cook bacon until crisp; drain, reserving 2 tablespoons drippings.
Cook onion in reserved drippings till tender but not brown; add with crumbled bacon to remaining ingredients, mixing well.
Turn into 1 1/2-quart beanpot or casserole.
Bake the beans uncovered on grill of hickory-smoker, with hood down, about 2 hours.