Baked Beans

The basis for this recipe appears on p. 392 of our 1981 edition of the Better Homes & Gardens New Cook Book. Since SWMBO can not digest muscle protein, we do not put actual bacon in it, and we start with vegetarian pork & beans. Also, our proportions are a bit different. Here is what we did for Sunday brunch last weekend:

• Preheat oven to 350°F.
• Put a heavy skillet on the stove to warm up.
• Quarter & slice one medium red onion.
• Sauté the onion in about 3 Tbsp. bacon lard at least until translucent if not until caramelized.
• Stir together:
• the onions,
• 2 28 oz cans of Bush’s vegetarian baked beans,
• ¼ c. ketchup,
• ¼ c. brown sugar,
• 2 Tbsp. Worcestershire sauce, and
• 2 Tbsp. prepared mustard.
• Bake in a 9 x 13 pan for 90-105 minutes at 350°F.
• If everyone can eat meat, this would be the time to cover with about ¾ lb. of crisped & crumbled bacon.
• Let stand for a few minutes before serving.

This looks like a lot when you start, but I think that for seven adults and five kids we could have made even more.