Fry bacon in iron skillet until brown.  Remove, drain, crumble*; set aside. Sauté onion in bacon drippings.  Place pork & beans in large casserole dish 13x9x2.  Add onion and remaining ingredients.  Stir.  Add bacon drippings and crumbled bacon.  Arrange a few pieces of bacon for looks on top.  Water may be added if mixture is too thick.  Bake at 350 degrees for 1 hour.

Original Recipe from Barbara Gantt, but added a few extra ingredients; e.g., Worcestershire sauce and the molasses and deleted the salt since the bacon has plenty of salt.

NOTES:  The brand of pork and beans in the picture had a lot of liquid and drained most of the liquid (sauce), however some brands of pork and beans will not have that much sauce and will not be necessary to drain the sauce from the beans.  Also, I reserved* four strips of the cooked bacon and crumbled in on top of the baked beans after removing from the oven.  Unless you are feeding a family, this recipe is way too large for two, therefore you can cut the recipe in half and use an 8 inch square baking dish.