Preheat the oven to 400 degrees Fahrenheit.

Lightly grease a 1-quart baking dish and set aside.

In a large skillet over medium heat, cook the bacon until crisp (about 8 minutes).

Drain the bacon on paper towels.

Crumble the bacon when cool enough to handle and set aside.

Increase the heat to medium-high.

Sauté the diced onions in the bacon drippings for about 5 minutes, or until tender.

In a mixing bowl, combine the crumbled bacon, sautéed onions, pork and beans, root beer, hickory flavored barbecue sauce, dry mustard, and hot sauce.

Stir the ingredients until well blended.

Transfer the mixture to the prepared baking dish.

Bake, uncovered, for 55 minutes, or until the sauce is thick and bubbly.

Serve warm.