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

Sauté Vidalia or Sweet Spanish onion in with bacon and 1/2 teaspoon olive oil or butter for 5 minutes.

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

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

Stir 2 to 3 times during baking.

Serve.