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

Cook bacon until crisp; drain, reserving 2 tbsp. drippings. Crumble bacon. Cook onions in reserved drippings until tender but not brown. Add with crumbled bacon to remaining ingredients; mix well. Turn into 1 1/2 quart bean pot or casserole. Bake uncovered at 350 about 2 hours. Serves 6.