Big Fred’s Azz-Squealin’ Beans

From Biker Billy’s Hog Wild on a Harley Cookbook
Reprinted courtesy of The Harvard Common Press ©Biker Billy

3 very large onions
1 pound sliced bacon
Four 16-oz cans pinto beans with jalapeno
¾ cup firmly packed brown sugar
1 cup hickory barbeque sauce

Chop the onions. You’ll have a huge mound of them, but they’ll cook down.

In a large skillet, fry the bacon until crisp, then let drain on paper towels. Keep the hot grease in the pan and add the onions. Cook, stirring, for a bout 5 minutes.

In a big slow cooker, stir together the onions, beans, brown sugar, and barbeque sauce. Add the bacon after breaking the stips into 1-inch pieces. Put the cooker on high until boiling. Cover, turn the setting to low, and let cook for 3 hours, stirring occasionally.