Here’s a recipe from my late brother-in-law for Pork and Beans that starts with Van Camps and kicks it up a notch.

1 53 oz can of Van Kamps Pork & Beans

1/2 cup brown sugar

1/4 lb bacon

1/2 large onion

1 cap full of vinegar

1 tbsp yellow mustard

 

Cook the bacon and remove from the pan. Sauté the onion in the bacon grease.  Add the beans, mustard, sugar, vinegar & crumbled bacon. Cook over low heat until it thickens.