Try it... Bet you'll like it. 1 55 oz can Van Kamp or Campbells Pork and Beans -- Or any plain pork and beans. 1 large onion -- Coarsely chopped 1/2 pound bacon 4 hot dogs -- Thinly sliced 1/2 cup catsup 1/2 cup Bulls-Eye Original Barbecue Sauce 1/2 cup Brown sugar 1/4 cup Worcestershire sauce 1/4 cup Texas Pete hot sauce 1 tablespoon Dry Mustard Strain beans in large collander, removing most of the juice they were packed in. Fry bacon in an oven proof pot until crisp. Remove from pan and set aside. When cool, chop coarsley. Pour out most of the bacon fat, leaving a few tablespoons in the pot. Saute onion in bacon drippings until soft. Remove from heat. Stir in all remaing ingredients except beans, hot dogs and bacon, until well blended. Stir in beans and hot dogs. Bake uncoverd in 325Â° oven until bubbly. Sprinke chopped bacon on top and put back in oven about 10 minutes.