Cut the bacon into 1/2-inch pieces and set aside. Dice the yellow onion into 1/4-inch pieces and set aside. Having these prepped before cooking ensures smooth timing when you need to build the flavor base.

In a large skillet over medium heat, cook the bacon pieces until they're softened and beginning to render their fat, about 5-7 minutes—you want them cooked through but still slightly chewy, not crispy. Add the diced onion to the skillet and sauté for 3-4 minutes until softened and fragrant. I prefer rendering bacon this way because it flavors the entire dish with its fat rather than cooking it separately.

Pour the Bush's baked beans into a 9x13 inch baking dish or similar casserole. Add the brown sugar, Hunt's ketchup, yellow mustard, garlic powder, and smoked paprika directly to the beans, then add the warm bacon and onion mixture from the skillet. Stir everything together until well combined and the sugar begins to dissolve into the sauce. I like to let the warm bacon fat coat everything—it creates a richer, more unified flavor.

Bake uncovered at 350°F for 1 hour. The beans will bubble gently around the edges and the sauce will reduce slightly, deepening in color and flavor as the brown sugar caramelizes. The long, slow bake allows all the flavors to meld together.

Remove the baked beans from the oven and let them rest for 10-15 minutes before serving. This allows the sauce to set slightly and makes for a better presentation and texture when scooped onto a plate.