|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.