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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Another recipe from the Daily Herald. Quick to put together. I haven't tried, but I would think you could throw this in a crock pot and cook on low for about 7 hours. Ingredients:
2 (15 ounce) cans pork and beans |
3/4 cup brown sugar |
1 teaspoon dry mustard |
6 slices bacon |
1/2 cup ketchup |
Directions:
1. Heat oven to 325 degrees. Grease 2 quart, 3-inch deep casserole dish by rubbing raw bacon around the bottom and sides.
2. Slice the bacon into bite-sized pieces.
3. Pour one can of pork and beans into the dish.
4. In 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 2 1/2 hours.
5. Notes: The recipe may be multipled for more servings. Check on the beans as it nears completion. It should have a bubbling rich brownn look at the end. May add a little water if it seems to thick.
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