In a large frying pan, fry ½ pound bacon until crispy, drain on a paper towel then crumble the bacon. Reserve about 1/4 cup of the bacon grease in the pan
Finely chop 1 medium onion and sauté over medium heat in the bacon drippings until onion is clear. If your bacon didn't produce enough grease, just add a little oil to your pan if necessary.
Then add in 3 (16 ounce) cans pork and beans, undrained,3 Tablespoons mustard,¾ cup maple syrup,2/3 cup ketchup,1/3 cup molasses,1/4 cup brown sugar and salt and pepper, to taste and crumbled bacon and stir.
Pour bean mixture into an ungreased 9x13-inch baking dish and bake covered (with aluminum foil) for about an hour (until brown and bubbly).
If you like your beans to be a little less sauce-y, take the aluminum foil off and bake for about another 20-30 minutes (stirring the beans occasionally.) The longer it cooks, the thicker it gets. So if you want them thicker, just let them continue to cook for longer.
Stir again before serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.