2 cans (about 15 to 18 ounces each) pork and beans
¾ cup brown sugar
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1 teaspoon dry mustard
6 slices bacon
½ cup ketchup
Heat oven to 325 degrees. Grease a 2-quart, 3-inch deep casserole dish by rubbing raw bacon around the bottom and sides.
Slice the bacon in bite-sized pieces.
Pour one can of pork and beans into the dish.
In a small bowl, combine sugar and mustard; sprinkle half the mixture over the beans. Top with the remaining beans. Sprinkle the rest of the sugar-mustard mixture over the beans. Top with the chopped bacon and ketchup. Bake, uncovered, 2½ hours.
Cook's notes: The recipe may be multiplied for more servings. Check on the beans as it nears completion. It should have a bubbling rich brown look at the end. May add a little water if it seems too thick.