Barbecue Beans

1 medium onion -- chopped
1/2 cup catsup
3 Tablespoons dark brown sugar -- packed
1 Tablespoon cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
48 ounces pork and beans -- (3 16 oz cans)

Slowly fry the bacon in a heavy skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels; reserve drippings. Add onion to the skillet with the drippings and cook until translucent, stirring occasionally, about 7 minutes. Transfer the onions to a large Dutch Oven. Add next 5 ingredients to the Dutch Oven. Mix. Crumble bacon and add to onion mixture. Mix in the beans. Cook on/in BBQ or in 350 degree oven or until mixture bubbles.

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