My family enjoys these baked beans with corn bread, but they also round out any cookout. Canned pork and beans make preparation easy. —Phyllis Schmalz, Kansas City, Kansas
- 2 cans (28 ounces each) pork and beans
- 1-1/2 cups packed brown sugar
- 1/2 pound sliced bacon, cooked and crumbled
- 1 cup finely chopped onion
- 1 cup cola
- 1 cup ketchup
- 2 tablespoons ground mustard
- Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly. Yield: 12 servings.
Originally published as Saucy Baked Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p211
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