Baked Beans With Burnt Ends

• 8 slices bacon, chopped
• 1 onion, chopped
• salt and pepper
• 1 cup brown sugar
• 1 cup ketchup
• 3 tbsp pickle juice
• 2 tbsp dry mustard
• 2 28-ounce cans pork and beans
• 1 15-ounce can pinto beans, rinsed
• 2 cups chopped burnt ends from Texas-Style Brisket or chopped ham.

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

bacon, onion, salt, brown sugar, ketchup, pickle juice, mustard, pork, pinto beans, brisket

Taken from www.epicurious.com/recipes/member/views/baked-beans-with-burnt-ends-1279381 (may not work)