September 11th, 2006|
Easy Baked Beans
1 large yellow onion
3 #10 cans of VanCamp Pork and Beans
2 tbs dry mustard
1 ½ cups brown sugar
2 cups pineapple tidbits (keep the juice)
Cut the bacon into ½ inch pieces and cook in a deep skillet until bacon is well cooked, but not crisp. Remove bacon and pour off some of the grease. Chop the onion and add to the skillet; cook until transparent. Stir in the pineapple and a bit of the pineapple juice and add the brown sugar and mustard. Stir and cook over low heat until pineapple is tender.
Add the bacon, onion, and pineapple mixture to the beans and stir until well mixed. Continue to simmer, stirring occasionally to keep beans from sticking to bottom of the pot.
Enjoy, ~ Dan
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