Ingredients:
1 (53 ounce) cans van camps pork & beans
1/2 lb thick slice bacon
1 medium onions, diced
3/4 cup brown sugar or 3/4 cup dark molasses
1/2 cup ketchup or 1/2 cup barbecue sauce
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup Worcestershire sauce
3 -4 cloves garlic, chopped
Directions:
Drain liquid from beans.
Mix in a large Dutch oven pan: beans, onion, brown sugar, ketchup, dry mustard, salt, pepper, worcestershire and garlic.
Fry bacon, drain and cool.
Cut into pieces and add to beans.
Cover and bake for 1 hour at 325F.
Uncover and bake again for 1 1/2 hours.
Servings: 12-16
Time preparation: 15 min.
Time total: 165 min.