Van Camp’s Real Home Baked Beans with Tomato Sauce
3 slices bacon or 2 tbsp bacon drippings
3 1/2 cups boiling water
1 to 2 teaspoons dry mustard
3 tbsp granulated sugar, or 4 tbsp corn syrup, or 3 tbsp brown sugar
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup catsup
1 (14oz) can Van Camp’s Pork and Beans
Method: Fry bacon and remove from pan. To the bacon fat, add water.
Blend mustard, sugar, salt and pepper in catsup. Add to boiling water
and fat and bring just to the boiling point. Turn Quick-Serve Beans into
a casserole dish, pour in boiling-hot liquids and stir. Arrange cooked
bacon over top. Cover and bake in a slow oven, 300F, for 25 minutes.
Remove cover and cook an additional 5 minutes.
Remove lid earlier if you prefer Beans with less sauce. For meatless
disk, omit bacon and drippings.
Source: Calgary Herald, May 31, 1944.