- 2 cans (1 lb each) pork and beans
- 1/4 cup catsup
- 1/4 cup brown sugar
- 1 large onion, chopped
- 1/2 teaspoon salt
- 2 tablespoons oil or fat
- 1 tablespoon prepared mustard
Empty baked beans into a 1 1/2 quart casserole.
Pan-fry onion in oil in a skillet 2 or 3 minutes; add remaining ingredients; pour over beans and mix lightly. Bake in a moderate oven (350°F) 30 minutes. Serve hot.
Yield: 6 to 8 servings.