Ingredients for 6 servings:
1. 1 (53 ounce) can pork and beans (Van Camp’s pork and beans of course!)
2. 4 -5 slices crisp cooked bacon
3. 1 medium yellow onion, diced small
4. 1/4 cup dark molasses
5. 1/2 cup ketchup
6. 1 tablespoon Dijon mustard
7. 1 teaspoon liquid smoke
8. 2 tablespoons brown sugar or 1 tablespoon honey
9. 1 tablespoon Worcestershire sauce
10. 1 dash garlic powder

Directions:
1. Fry the bacon, set aside to drain and cool then break up into little pieces.
2. Preheat oven to 350 degrees.
3. Reserve 2 tablespoons of the bacon fat and sautè the onion until softened.
4. Add the beans, sauteed onions along with the remaining ingredients to a large oven proof casserole dish. Stir in the crumbled bacon and combine.
5. Cover and bake for about 30 minutes or until bubbly.
6. NOTE: For best results, prepare the casserole up through step #4 as early as possible in the morning or the night before, cover, refrigerate then bake later in the day (or next day.).

Enjoy your meal!