36 SERVINGS
Homemade baked beans are best but cumbersome and time-consuming when you’re cooking for three dozen people. These fixed-up beans from a can, from Chef Mickey’s mother, Pauline Campbell, taste great, and with almost no effort, they can be on the table in little more than an hour.
½ pound bacon
2 large (#10) cans pork and beans in tomato sauce
4 medium onions, finely chopped
2 cups ketchup
2 cups yellow mustard
¾ cup molasses
1. Heat the oven to 325°F. Cut the bacon strips crosswise into thirds.
2. Combine all the remaining ingredients and stir until well mixed. Turn into a large casserole. (In a pinch, Pauline uses a disposable foil roasting pan.) Scatter the bacon strips over the top.
3. Bake for 45 minutes, until the bacon is lightly browned. Stir, turning the beans from the bottom up to the top. Continue to bake 20 to 25 minutes longer, or until the beans are piping hot and the flavors have mellowed slightly.