Baked Beans With Burnt Ends

• 8 slices bacon, chopped
• 1 onion, chopped
• salt
• pepper
• 1 cup brown sugar
• 1 cup ketchup
• 3 tablespoons pickle juice
• 2 tablespoons dry mustard
• 56 ounces pork and beans
• 15 ounces pinto beans, rinsed
• 2 cups chopped burnt ends from texas style beef brisket or 2 cups ham

1. In a large pot, cook the bacon over medium-high heat until crisp, 5-6 minutes.
2. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes.
3. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
4. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

bacon, onion, salt, pepper, brown sugar, ketchup, pickle juice, mustard, pork, pinto beans, texas style beef brisket

Taken from www.food.com/recipe/baked-beans-with-burnt-ends-361825 (may not work)