1 (16 oz.) pork and beans
1 tsp. Worcestershire sauce
1/4 tsp. classic yellow mustard
2 tbsp. catsup
1/8 tsp. celery salt
1/8 tsp. onion salt
Shake of cayenne
1/4 c. brown sugar

Drain most of liquid from canned beans. Empty into medium saucepan. Add ingredients, mixing between each addition. Taste and adjust to taste.

NOTE: Use caution with mustard so that it does not overwhelm the mixture.

Cook over medium heat, stirring occasionally until well heated. Serves 2-3.