Makes 8 to 10 servings
Make-Ahead: The beans can be prepared up to 1 day ahead.

Baked beans are one of the best friends ribs ever had. If you wish, add another bean variety or two to the pintos. Red, white, kidney, and garbanzo beans are all good, but don't use black beans, which will color the entire dish. And if you don't want to use bourbon, diluted apple juice will be fine.

6 slices bacon
1 sweet medium onion, preferably Vidalia, chopped
1 jalapeño, seeded and minced
Four 15- to 19-ounce cans pinto beans, drained and rinsed
1 1/2 cups Vidalia Onion BBQ Sauce
1/2 cup bourbon or 1/3 cup apple juice and 3 tablespoons water

1. Position a rack in the center of the oven and preheat to 350°F.
2. Place the bacon in a cold Dutch oven or flameproof casserole. Cook over medium-high heat, turning occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain and cool, leaving the fat in the pot. Crumble the bacon.
3. Add the onion and jalapeño and cook over medium heat, stirring occasionally, until the onions are golden, about 5 minutes. Stir in the beans and the barbecue sauce, then the bourbon and crumbled bacon. (The beans can be made up to this point 2 hours ahead, kept at room temperature. Or cool, cover, and refrigerate for up to 1 day. Bring to a boil before proceeding.) Bring to a boil.
4. Cover and bake for 30 minutes. Uncover, stir, and continue baking until the cooking liquid has thickened, about 15 minutes. Serve hot.