Catherine E. Maples
1 pound crisp bacon-set aside
4- 15-oz cans of VanCamps Pork and Beans, drained-set aside
1- Red Onion sliced paper thin-set aside
In a large bowl combine:
1- bottle of Hunts Chili Sauce
1-1/4 cup Brown Sugar
1/4 teaspoon Liquid Smoke
Onions and 3/4 of the Bacon chopped to your preference.
Add: drained beans, stir gently.
350 degree oven JUST until hot and bubbly for 3-4 minutes and onions carmelize. Remove add left over bacon on top. Will thicken as it cools. Take a small piece of white bread and dab it in the sauce, you know you want too.
Do not overbake.
My mother was a southern cook and that’s what I do best as well. Over the years I have searched high and low for the best meatloaf, the best baked beans and the best onion rings. All of which Mom did perfectly. I happen to mention my favorite finds to a friend of mine and she gave me this recipe. Since then, I have made this recipe countless times and it is received well by everyone. It has the sweet, thick, sticky goodness you want in a baked bean dish.