Recipe by LibbyAnne
My grandmother made these her entire life, where we all grew up, in the North Georgia Mountains. It's one of the few things I learned from her before she passed on. I have always just eyeballed the ingredients, and tasted it for flavor before popping it in the oven (before putting the bacon on, of course), so toy with it a little bit yourself if you'd like.
- 2 (31 ounce) cans pork and beans
- 1⁄2 cup dark brown sugar
- 1 tablespoon prepared mustard
- 2 tablespoons ketchup
- 1 large onion, diced
- 4 slices bacon