5-16 ounce cans of pinto beans (or beans of your choice) well drained
4 strips of hickory smoked bacon, approximately 1/4 cup cooked and crumbled
1 cup Stonewall Kitchen Country Ketchup or Barbecue Ketchup
1/2 cup onion, finely diced
1 teaspoon ground mustard powder
Preheat oven to 325 degrees F. Grease the 2-quart bean pot.
Combine all of the ingredients; mix well and place in bean pot.
Cook 1 1/2-2 hours uncovered (cover if beans get too dry) .