Easy Baked Beans
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beans,
beans the musical fruit,
eat your carrots they won't make
you toot!
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4 (7 lb.) cans Van Camp's Pork and
Beans
5 lb.. thick cut bacon or slab
bacon
4 or 5 lg. bell peppers, cubed
4 or 5 lg. white onions, chopped
1 sm. jar French's mustard
1 or 2 lb.. dark brown sugar
1/4 c. vinegar
1/4 c. wine
To taste: garlic, Lea and Perrins,
black pepper
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Fry bacon very crisp after slicing into 1 inch wide pieces.
Pour off grease, but save enough to prevent beans from sticking and to
add flavor. Brown onions and peppers lightly in bacon grease and
pour all into large pot. Add the cans of beans, bacon and all the
rest of the ingredients. Cook over low heat for about 2 hours.
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