Baked Beans

Generally speaking, I am a baked bean snob. I do not really like baked beans straight from a can. First of all, they are always so runny. You place a spoonful on your plate and before you know it, the baked bean juice has seeped into all your other food. Second, most of the canned varieties lack a depth of flavor. I prefer thick, brown sugar sweetened baked beans with a rich, deep flavor that comes from a few key ingredients and a long cook time. Enjoy this recipe at your next barbeque.

Ingredients:

2 16 oz. cans pork and beans

½ cup ketchup

¼ cup brown sugar

2 T molasses

2 t Worcestershire sauce

1 t onion powder

3 slices of bacon, cooked and crumbled (optional)

Directions:

Preheat oven to 350º. Drain some of the excess liquid from the pork and beans, then place pork and beans in a large bowl. Add ketchup, brown sugar, molasses, Worcestershire, and onion powder and mix well. Mix in crumbled bacon, if desired. Pour bean mixture into a glass dish. Bake for 1 ½ to 2 hours, stirring every 30 minutes.