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BAKED BEANS FOR A PERFECT PICNIC

3 14 oz cans of Campbell's pork & beans
8 slices of bacon
1 large white onion
1/4 cup DelMonte catsup
1 tbls plain salad mustard
Two tbls pure garlic powder (beware garlic salt, it's icky)
1/2 lb dark brown sugar—I use a lot but have never measured—just taste until it seems sweet enough for you
salt & pepper

Dump cans of beans in large oven-proof bowl to which all other ingredients will be added.

Take bacon from fridge cold and stuck together. Slice in very narrow strips crossways. Separate them and add raw to beans. Chop onion very fine and add it. Add catsup, mustard and garlic. Stir well. Taking handfuls of dark brown sugar, add it, tasting after a couple to see if you have the desired sweetness. Withhold enough to sprinkle over top just before baking. Add S & P, lots of pepper. Mix should be pretty soupy. Taste and adjust ingredients. If too stiff, add more catsup. When it tastes both sweet and garlicky, sprinkle top lightly with more brown sugar. Wipe inside of baking dish at top so it won't burn.
Place in 325 degree oven. Bake for 3 to 3 ˝ hrs, or until mix has thickened, reduced and become quasi-firm and bubbling.

This recipe can be reheated or also tastes excellent cold from the fridge.

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