About 30 years ago, I decided to “Doctor up” some comercial beans to make them suit my taste. I’ve given away dozens of copies of this recipe since.
Yield:
6 to 8 servingsIngredients
2 slices thick bacon, diced
1 medium onion, diced
5 3-ounce cans Van Camps pork and beans, drained
1/2 cup dark brown sugar
1/2 cup ketchup
1 tablespoon liquid smoke
1/4 teaspoon garlic powder
Instructions
In a medium saucepan, cook bacon pieces until they just begin to brown. Retain grease, and add onion; saut
