Thursday, August 8, 2013


1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely chopped or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 oz.)
1 small onion, chopped
1 large stalk celery, chopped
2 cans (16 oz.) pork and beans

Preheat oven to 350 degrees.

In a small bowl combine the brown sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne and black peppers.

In a large skillet cook the bacon until crisp.  Remove bacon and drain on paper towels. Discard all but 3 tablespoon of the bacon drippings.  Cook the onion and celery in the reserved bacon drippings for a few minutes just until tender.

Lightly spray a 2-quart casserole dish with nonstick cooking spray; crumble the bacon over the bottom of the casserole dish.  Stir in the remaining ingredients.

Bake at 350 degrees for approximately 30 minutes until hot and bubbly.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.