I saute onion in bacon fat till translucent. Add chile powder. Toss in can of beans. Add yellow mustard, ketchup, hot sauce, brown sugar and Worcestershire.
If it's tourist season, how come I can't shoot 'em?
2lbs great northern
3-4 tablespoons salt
3 tablespoons pepper
2 tablespoons ground sage
4 bay leaves
Couple of smoked hocks/neck bones( I prefer smoked shanks cause they have more meat,but the store I was Gettin it from closed)
Enough water to fill the pot most of the way.
Towards the end,I pull the hocks out and using 2forks,pull the meat off the bones and put meat back in.I prefer LOTS of meat.I usually do 5-6 shanks or 2 packages neck bones.
Also,I only cook beans till they're just done(I hate mushy beans)about 3-4 hours simmering on low boil.
Good luck.
Oh,and there's always baked beans with last weeks pulled pork