2 Slices Bacon, Chopped	-Mustard
1 Onion, Chopped	1 - 19 Oz Can Red Kidney Beans,
3/4 Cup Ketchup, Barbecue Sauce,	-Rinsed And Drained
-Or Tomato Sauce, Mixed With 1/4	1 - 19 Oz Can Great Northern, Navy
-Cup Brown Sugar	-Or Cannelloni Beans, Rinsed And
1/2 Cup Water Or Beer	-Drained
2 Tablespoons Cider Vinegar	Salt And Pepper
2 Tablespoons Molasses	A Few Shakes Of Tabasco Sauce
2 Tablespoons Dijon Mustard Or	-(optional)
-Grainy Mustard, Or 2 Tsp Dry

Preheat the oven to 350 degree.

In a medium oven proof saucepan, sauté the bacon over medium heat until crisp. Remove it from the pan, crumble and set aside.

If you are using bacon, heat a drizzle of Canola oil or olive oil in the pan and sauté the onion in the oil or bacon drippings for about 5 minutes, until tender and beginning to turn golden.

Add the ketchup, water, vinegar, molasses, mustard, beans, and salt and pepper to taste and bring the mixture to a simmer.

Put the saucepan in the oven for an hour, stirring once or twice, until it's thickened and bubbly.

If you are not using and oven proof saucepan, transfer the mixture to a baking dish.

Stir the bacon back into the beans after 45 minutes.

Add a few shots of Tabasco sauce if you like, and serve the beans hot.