Burnt Ends Beans

• 1 medium onion, chopped
• 2 tablespoons bacon drippings or oil
• Three 15 1/2-ounce cans Great Northern or navy beans, drained and rinsed
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 2 tablespoons spicy brown or Dijon mustard
• 2 tablespoons bottled smoke
• 1/2 teaspoon black pepper
• 1/2 cup chopped cooked beef brisket or chuck, pork butt, or chicken (plus some of the drippings)

1. COOK the onion in the bacon drippings in a medium skillet over medium heat until lightly browned and softened, about 8 minutes.
2. COMBINE the onion and the remaining ingredients in a large saucepan.
3. Simmer over medium-low heat for about 30 minutes.
4. Or, put everything in a medium slow cooker (at least 4 quarts).
5. Cook on high for 2 hours or on low for 3 to 4 hours.

onion, bacon, three, ketchup, brown sugar, worcestershire sauce, cider vinegar, brown, bottled smoke, black pepper, pork butt

Taken from www.epicurious.com/recipes/food/views/burnt-ends-beans-391382 (may not work)