|
||||
| 4-6 | |
pieces | |
bacon |
| 1 | medium | onion, chopped | ||
| 2 | 1-lb cans | pork and beans in tomato sauce | ||
| 2 | tablespoons | brown sugar | ||
| 1 | tablespoon | Worcestershire sauce | ||
| 1 | teaspoon | prepared mustard | ||
| 1 | teaspoon | liquid smoke (optional) | ||
 |
| Cook 4 slices bacon till crisp; drain, reserving 2
tablespoons drippings. Crumble bacon. Cook chopped onion in
drippings until tender; add with bacon to two 1-pound cans of pork and
beans. Add brown sugar, Worcestershire sauce, and 1 teaspoon
prepared mustard; mix well. (At this point I taste it and if it
needs a little more "baked" flavor, I add the liquid
smoke).
Bake uncovered in 1-1/2 quart casserole or 9-inch square pan for 1-1/2 to 1-3/4 hours. Yield: 6 servings |
