Chicago Scene: Firehouse Chef Cindy Fagiano makes barbecue beans

Firehouse Chef Cindy Fagiano

Barbecue Beans
Serves 16-18

Ingredients:
1/2 lb bacon (can use pre-cooked)
1 cup onion, chopped
3 garlic cloves, pressed
1/2 cup packed brown sugar
2 Tbs cider vinegar
1/2 cup ketchup
4 cans (15 oz) pork and beans, drained
2 cans (15 oz) dark red kidney beans, drained and rinsed

Directions:
Heat bacon in skillet until crisp, set aside on paper towels.  Keep drippings in the skillet.  Cook onion add garlic, add brown sugar and vinegar and dissolve it to a bubbly mixture.  Add ketchup and the beans to the skillet. Add crumbled bacon on top. Give it a stir. Serve.

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