Baked Beans

Making beans today for a Greenwood BBQ and thought I'd make an effort to measure the recipe out since I never have. This recipe comes from the Jackson side of the family. I remember it being at meals at my grandmother's house and then my mother made them. I shared them with my Greenwood peeps after marrying Aaron and someday I hope they'll be at family dinner gathering for my children. These are serious baked beans; super yummy.

Makes a 13x9 pan of beans.

Bake at 300 for 2 1/2 hours.

2 large cans (53oz each) of VanCamps Pork and Beans (You may think this doesn't make a difference, but it does. Do NOT substitute.)
1 heaping cup Ketchup
1/2 heaping cup packed brown sugar
2 medium onions or 1 large, chopped into large pieces
1 lb package of bacon.

Drain your beans. I usually pour the cans into a colander for about 15 minutes and then come back to it. Pour into a bowl and add ketchup, brown sugar and onions. Mix together and then pour into 13x9 pan. Next, lay your bacon across the top of the beans, from side to side, not handle to handle. You shouldn't be able to see the beans through the bacon.

Bake at 300 degrees for 2 1/2 hours. After the first hour, push the bacon down into the beans and push the edges down on the sides. Scrape the sides down and push the bacon in further at the second hour and then stir again after the last 30 minutes and you're good to serve.

Enjoy!