2 19 oz (540 mL) cans white kidney or navy beans, drained
3/4 cup ketchup
3/4 cup barbecue sauce
1 bottle Guinness, or 1 1/4 cups beef or chicken stock or apple juice
1/4 cup packed brown sugar
1/4 cup Dijon, yellow, or grainy mustard
1/4 cup apple cider vinegar
2 Tbsp. molasses
salt and pepper, to taste
a few shakes of Tabasco sauce (optional)
In a heavy skillet, cook the bacon until crisp. Remove it from the pan, crumble and set aside. Sauté the onion in the bacon drippings (or dump them and replace with a drizzle of oil) for about 5 minutes, until tender and beginning to turn golden.
Transfer the onions to the bowl of a slow cooker and add the beans, ketchup, barbecue sauce, Guinness, brown sugar, mustard, vinegar, molasses, and a hit of salt and pepper. Cook on low for 6-8 hours.
Stir the bacon back into the beans right before you serve them.