Chicago Scene: Firehouse Chef Cindy Fagiano makes barbecue beans

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Firehouse Chef Cindy Fagiano

Barbecue Beans
Serves 16-18

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

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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