Featured Pinch Tips Video
- 2 1-pound (or 15-1/2 ounce) cans pork and beans
- 1 pound bacon
- 1/2 cup chopped onions
- 3/4 cup brown sugar, packed
- 2 tablespoons molasses
- 2 tablespoons catsup
- 1/2 teaspoon dried mustard
1Preheat 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.
2Fry 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.
3In a small bowl, blend the brown sugar, molasses, catsup and dried mustard.
4Break 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.
5Bake in preheated oven for 30 minutes, stirring once.