8 bacon strips
1 medium onion - chopped
2 medium cans Van Camps pork 'n beans
2 tablespoons prepared mustard -- (one good squirt)
1 tablespoon Worcestershire sauce
3/4 cup dark brown sugar
1/4 cup un-sulfured molasses - or country syrup
1/2 cup Hunts ketchup
***OPTIONAL ITEMS***
1/4 cup BBQ sauce, (your favorite)
1 tablespoon chili powder
1 small can crushed pineapple
Preheat oven 350F Half-cook bacon and brown onions in skillet (bacon will finish cooking on top of beans)
Place beans in casserole. Add sautéed onions, mustard, ketchup, brown sugar, molasses and Worcestershire sauce. (Stir bacon fat into beans, if desired)
Lay half-cooked bacon on top and bake covered with foil at 350F for 40 minutes. Remove foil and bake another 20 minutes to finish cooking bacon. Or, you can cook for 2 hours at 300F if you like. To do so, bury the bacon in the beans first so it won't burn and cook uncovered. This will thicken up the dish