- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 2 teaspoons canola oil
- 4 (15 ounce) cans pork and beans
- 3/4 cup barbecue sauce
- 1/4 cup packed brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons balsamic or cider vinegar
- 2 tablespoons chili powder
- 2 tablespoons finely chopped jalapeno pepper
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon liquid smoke
- In a Dutch oven, saute onion and garlic in oil until tender. Stir in the remaining ingredients. Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until thickened and bubbly.