Skillet Barbecue Beans

• 1 tablespoon olive or canola oil if using bacon, or 2 tablespoons if not using bacon

• ¼ pound meaty bacon, finely chopped (optional)

• 1 Vidalia or white onion, finely chopped 

• Salt and pepper

• 2 large cloves garlic, grated or chopped

• About 3 tablespoons cider vinegar

• About 3 tablespoons Worcestershire sauce

• About 3 tablespoons light brown sugar

• 1 cup tomato sauce

• 1 ½ tablespoons dry yellow mustard, or 3 tablespoons prepared yellow mustard

• 1 tablespoon smoked paprika, pimenton (a palmful)

• One 29-ounce can pinto or black beans, or two 14-ounce cans

• Chopped scallions or green onions, for topping

Serves: 6

Heat oil in a large skillet over medium-high heat. Add bacon, if using, and render 2 to 3 minutes. Add onions and season lightly with salt and heavily with coarse black pepper and soften a few minutes, then add garlic, grated or chopped, and stir a minute. Add vinegar, Worcestershire, sugar, tomato sauce, mustard and pimenton, then stir. Add beans and simmer 20 minutes to thicken and reduce sauce at a low bubble. Cover to keep warm and reheat to serve. Garnish beans with scallions.