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Mom's Baked Beans
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| Baked Beans | |
| 2 tall cans of Van deCamp pork & beans, drained of most of the liquid | |
| 3-4 slices | bacon |
| 1 medium | onion, chopped |
| catsup | |
| yellow mustard | |
| worchestershire sauce | |
| brown sugar | |
| molasses or dark karo | |
| black pepper | |
Cut the bacon into small pieces and begin sauteeing in a skillet.
After some of the bacon grease is showing, add the chopped onions and cook until bacon soft-cooked and onions are sort of clear.
Add the bacon mixture to the beans in a mixing bowl.
Next add the catsup, mustard, w-sauce, sugar, molasses and black pepper until the color and taste is right.
I don't really have amounts, but you will need more catsup than the other ingredients.
You don't want to add too much mustard or your beans will be too yellow.
Start by adding 2 -3 good squirts of catsup, 1 good squirt of mustard, 2 tablespoons of W-sauce, a handful or two of sugar, 1/4 cup molasses & several shakes of black pepper.
Mix that up to see if the color is right.
If it's too red, add W-sauce.
If too orange, add more catsup.
When the color is right, taste to see if that is right.
When both are good, pour into a 13 x 9 pyrex dish and bake in a 350 degree oven for at least 30 - 45 minutes.
When the beans are bubbling, kind of dark around the edges and a little dried out on top, they should be done.
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