|They beat me to it!|
To veganize, omit bacon, use vegetarian baked beans.
“Very tasty and easy to prepare”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976)
BAKED BEANS I
Makes 12 servings
24 oz can pork and beans
¼ C (packed firm) light brown sugar
1 C catsup or chili sauce (preferably homemade—see recipes in Basics section)
1 very large onion, diced
1 tsp prepared mustard (preferably homemade—see recipes in Basics section)
2 to 3 slices bacon (optional)
Preheat oven to 350°. Combine pork and beans, brown sugar, catsup or chili sauce, onion, and mustard, pour mixture into a greased flat 2 quart casserole, and cover with bacon slices (if using). Bake 1 ½ to 2 hours.