Patio Baked Beans

Side Dishes

5 slabs bacon
1/2 cup onion; chopped
1/3 cup brown sugar; packed
1 tablespoon vinegar
1/4 cup water
1 teaspoon dry mustard
1 teaspoon instant coffee powder
2 cans pork and beans in tomato sauce; (28 ounce)

Fry bacon in 10-inch skillet over medium heat until almost crisp. Remove bacon with slotted spoon and drain on paper towels. Cut into 1-inch pieces; set aside. Remove all but 2 tablespoons bacon drippings from skillet. Heat drippings over medium heat and add onion. Sauté until tender; do not brown. Stir in brown sugar, vinegar, water, mustard and coffee powders, beans and bacon. Cook over medium heat until mixture comes to a boil. Remove from heat and pour into a 2 quart glass casserole. Bake in 350F oven 1 hour, or until hot and bubbly.