2 1-pound (or 15-1/2 ounce) cans pork and beans
1 pound bacon
1/2 cup chopped onions, or more, to taste
3/4 cup brown sugar, packed
2 Tablespoons molasses OR Dark KARO syrup
2 Tablespoons ketchup
1/2 teaspoon dried mustard
You can tell everybody you baked these beans from scratch, and they'll never know the difference.
Preheat oven to 350°F.
Drain the liquid from the beans.
Remove and discard that token scrap of pork fat (if that's what it really is) they put in each can.
Put the beans in a 2-quart baking dish.
Fry the bacon, remove it from the skillet and drain on paper towels.
Sauté the onion in the bacon drippings until it is transparent.
Remove onion with a slotted spoon and add to beans.
In a small bowl, blend the brown sugar, molasses, ketchup and dried mustard.
Break or tear the bacon into 1-inch pieces and add to beans.
Add the brown sugar mixture, and stir gently until all ingredients are incorporated.
Bake in preheated oven for 30 minutes, stirring once.
Makes 8 to 10 servings.
Note: This recipe is easily doubled for a big cook-out crowd.