Recipe: Baked Beans I (Veganizable)

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.