This dish is one of those that evolved and was perfected over years by my dad. I learned it by guess and by gosh and comparison with years of eating experience :-) They're sweet, but they're heart and home for me and I won't eat any others.
Makes a small pan (enough for about 3 converts).
2 small (or one large) can van de camp's pork & beans
2 slices bacon
1/4 onion, chopped
1/4 c. brown sugar
3 T. ketchup
1/2 t. yellow mustard
So I've evolved them a *little*... brown sugar has become 1.5 T brown sugar, 1 t molasses, 1.5 T splenda... mustard's been dropped... added 1/2 t liquid smoke.
Preheat oven to 350. Chop bacon and start frying; stir occasionally. Meanwhile open beans, drain off the tomato sauce, and pick out those nasty pieces of pork fat. Put beans, brown sugar, ketchup, and mustard in a small-ish baking dish (7"x11" is good). When bacon is crispy, add onions and cook until they become translucent. Add bacon and onions to beans, DO NOT DRAIN THE BACON FAT! (Oh, in the early years I drained some of it, then complained that they didn't taste right... I was put straight on the reason why.) Stir it all together and bake for 30-45 minutes. Stir once or twice, but plan to *not* stir for the last 15-20 minutes so they get a nice glaze on top.
Best eaten sans silverware by scooping them up with plain potato chips (a distant second place method is by smashing each bite with the tines of a fork).
(There are about 200 g NET carbs in a pan made from 3 cans of pork & beans (drained), 1 T molasses, 1 medium onion, 4 T ketchup, 1/4 c stevia sweetner)
