Ingredients
- 5 (15 oz) cans Van Camp's pork and beans
- 7 - 8 slices bacon
- 1 medium yellow onion, chopped (about 1 1/4 c)
- 2/3 cup ketchup (I used Hunt's)
- 1/2 cup molasses (I used Grandma's)
- 1/2 cup packed dark brown sugar
- 1 teaspoon yellow mustard
- Salt and black pepper, to taste
Preparation
Step 1
In a large skillet or pot, cook the bacon until half done (light brown); drain bacon on paper towels and reserve about 3 tablespoons of the bacon grease in the skillet. Add the onions and a little salt and pepper to the skillet and saute until onions are almost tender. (They will finish cooking in the oven.)
Preheat oven to 325° F. Spray a 13x9 baking dish with cooking spray.
To the skillet with the onions, stir in the ketchup, molasses, brown sugar, mustard, and salt and pepper. Turn burner on medium heat. Drain 2 - 3 cans of the beans (depends on how much liquid they have.. I drained 2 cans) then add them to the skillet, discarding the liquid. Stir in the remaining cans of beans (undrained) and heat until mixture starts to bubble. Remove from heat and pour mixture into the baking dish.
Bake, uncovered, on middle rack of oven for about 1 hour. Remove from oven and gently stir the beans. Arrange the partially cooked bacon on top. Return to oven and bake for another 30-40 minutes, or until top is dark and caramelized. Serve warm.