4 slices bacon
1/2 c. chopped onion
2 (1 lb.) cans (4 c.) pork and beans with tomato sauce
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard

Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon. Cook onion in reserved drippings until tender, but not brown. Add with crumbled bacon to remaining ingredients, mixing well. Turn into 1 1/2-quart bean pot or casserole.

Bake uncovered at 350°F about 2 hours.

Serves 6.