1/2 lb. sliced bacon, diced
2 cans pork and beans
1 (9 oz.) can crushed pineapple
1/4 tsp. salt
2 medium onions, chopped
1 1/2 tsp. dry mustard
1/4 c. chili sauce

Sauté bacon and onions slowly until onions are soft; drain off fat. Combine bacon and onions with beans, mustard, pineapple, chili sauce and salt. Put into a casserole or bean pot (about 1 1/2-quart size). Cover and bake in a very slow oven, 275°F, for 1 1/2 to 2 hours.

Makes 6 servings.

Pineapple and bacon give the canned pork and beans a delicious fruity and smoky taste in this casserole. Use it to accompany barbecued meats or as a main dish for supper.