1 large Vidalia or Sweet Spanish onion, thinly sliced
1/2 tsp olive oil or butter
3 slices bacon, finely chopped
24 oz jar Great Northern beans, rinse and drain
1/2 tsp onion powder
28 oz can Pork and Beans
1 tablespoon molasses or maple syrup
1 cup ketchup
1/3 cup Open Pit Hickory flavored BBQ sauce

Saute Vidalia or Sweet Spanish onion in with bacon and 1/2 tsp olive oil or butter for 5 minutes).

In a 4-5 quart baking dish or Crock-Pot, combine Pork and Beans, ketchup, BBQ sauce, onion powder, molasses or maple syrup. Add onion and bacon.

Bake, uncovered at 350F about 30-35 minutes in oven or 2 hours on high in Crock-Pot.

Stir 2-3 times during baking. Serve.