5 strips bacon
1/2 c. chopped onion
1/3 c. packed brown sugar
1 tbsp. vinegar
1/4 c. water
1 tsp. dry mustard
1 tsp. instant coffee
2 (28 oz.) cans pork & beans in tomato sauce

Fry bacon in 10 inch skillet over medium heat until almost crisp. Remove bacon and drain on paper towels. Cut into 1 inch pieces. Set aside.

Saute onion in 2 tablespoons bacon drippings until tender (do not brown). Add brown sugar, vinegar, water, mustard, coffee, beans and bacon. Cook over medium heat until mixture comes to a boil.

Remove from heat. Turn into 2 quart glass casserole. Bake at 350 degrees for 1 hour or until hot and bubbly. 8 servings.