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      "3 (15 oz) cans navy, pinto, or pork and beans",
      "8 slices thick-cut bacon",
      "1 yellow onion, chopped",
      "2 garlic cloves, minced",
      "1/2 cup packed light brown sugar",
      "1/2 cup ketchup",
      "1 tablespoon yellow mustard or Dijon",
      "1 tbs apple cider vinegar",
      "1/2 tsp ground black pepper",
      "1/2 tsp kosher salt"
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        "text": "Heat the oven to 350°F.\nIn a Dutch oven or heavy pot, cook the bacon over medium heat until the fat comes out and the pieces are browned, 6 to 8 minutes.\nStir in the onion and garlic. Cook until the onion is soft, 5 to 7 minutes."
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        "text": "Stir in the brown sugar, ketchup, mustard, and vinegar.\nAdd the pepper and a little salt. Taste. Bacon is salty, so go light."
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        "text": "Stir in the beans with some of their can liquid, or a splash of water if they are all drained. The sauce should just cover them.\nBring to a simmer on the stove."
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        "text": "Move the pot to the oven. Bake uncovered, stirring once or twice, until thick and the edges are sticky, 45 to 60 minutes.\nRest 10 minutes. The sauce tightens as it cools."
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