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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 16 |
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This is a special recipe that my mom would make when we'd go to church pot lucks. It's a change to the same ol' jello salad or potato salad everyone else makes. Ingredients:
1 (53 ounce) can van camps pork & beans |
1/2 lb thick slice bacon |
1 medium onion, diced |
3/4 cup brown sugar or 3/4 cup dark molasses |
1/2 cup ketchup or 1/2 cup barbecue sauce |
2 teaspoons dry mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup worcestershire sauce |
3 -4 cloves garlic, chopped |
Directions:
1. Drain liquid from beans.
2. Mix in a large Dutch oven pan: beans, onion, brown sugar, ketchup, dry mustard, salt, pepper, worcestershire and garlic.
3. Fry bacon, drain and cool.
4. Cut into pieces and add to beans.
5. Cover and bake for 1 hour at 325F.
6. Uncover and bake again for 1 1/2 hours.
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