- 1 pound bacon strips, diced
- 1 large onion, chopped
- 3 cans (two 55 ounces, one 28 ounces) baked beans
- 2 cans (one 20 ounces, one 8 ounces) crushed pineapple, drained
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain skillet, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
- In a very large bowl, combine the beans, pineapple, bacon and onion. Combine brown sugar and ketchup; stir into the bean mixture.
- Transfer to 2 greased 3-qt. or 13x9-in. baking dishes. Cover and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes longer or until bubbly and beans reach desired thickness.
1/2 cup: 266 calories, 10g fat (3g saturated fat), 22mg cholesterol, 830mg sodium, 37g carbohydrate (18g sugars, 8g fiber), 12g protein.