In a large pot of salted water, bring beans to a boil and simmer for 12-15 minutes. Drain.
While beans are cooking, fry bacon in a large non-stick pan until crisp. Remove and drain on paper towels. Cool and break into bite-sized pieces. (Alternatively, you can cut the bacon into bite sized pieces and fry them until crisp, remove with slotted spoon and drain on paper towels.).
Add onions to bacon grease in the pan and cook until soft. (If you feel you have too much grease, remove some first and save for another recipe. I like to leave at least 1/4 cup of grease in the pan.).
In a bowl mix remaining ingredients and add to pan, simmering and stirring until the sauce thickens and has a nice thick syrupy consistency.
Add beans to the pan and stir to coat the beans with sauce. Add the bacon and stir till combined. Serve.