From the Kitchen of: Sara Molendorp
2- 15 oz cans of Pork and Beans (not Baked Beans)- I use VanCamp's Pork
1 small package bacon (about 6 slices)
1/2 onion diced
1/3 c ketchup
1 or 1.5 Tb yellow mustard (squirt, not dry)
2-3 Tbs brown sugar
1tsp Worcestershire (optional)
Dice bacon and fry it in a skillet. 1/2 way through cooking, add the onion
along with the bacon. When done, use a slotted spoon to scoop the bacon
out (drain as much of the fat as you can). Put beans in a mixing bowl
(take out the
lump of "pork" from each can). Add the bacon, ketchup, mustard and
For sweeter beans, add more brown sugar, for more tangy add more
well and put in a casserole dish. Bake in a casserole dish (9x9 or larger) at
for 1 hour or until the top crusts over slightly and thickens up. For a
time of ~40 min, drain the beans a bit before mixing in the ingredients
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