I used to use the simple formula of 4-oz per serving. But with this dish that formula doesn't apply. Trust me, otherwise normal and sane people will eat at least an 8-oz serving. At last year's cookout I had about 50 people over. I made 30 lbs of beans and still ran out before the cookout was over. The more you make, the more they will eat.
BE FOREWARNED! This is one of those "Approximation & Estimation" recipes. I never measure the ingredients myself -- I just add everything until it "looks" right. I put in a little mustard and mix after each addition until the beans just barely start to turn color. Don't add until the beans are mustard-colored or you will have too much. Next I add the catsup until the color again starts to change. Again, not too much or you will have red-colored beans. The beans have become such a favorite I've been asked to come up with a recipe for them. This is about the best I can do.
The secrets to this recipe are that only Campbell's Pork and Beans will yield the desired results (others tend to turn mushy after long cooking), drain the beans (there is too much liquid) and the hot red pepper flakes (I use my own home grown dried Habanero peppers). Also, if prepared in amounts much less than those listed above, the results may not be quite as satisfactory.
Serves: 4 to 6 (maybe!) - Preparation Time: 15 Min - Cooking Time: Approx. 45 min to 1 Hour
Drain liquid from beans in a colander or large strainer. Discard liquid.
Mix first five ingredients together in a large baking bowl.
Fry bacon until it just starts to turn brown. Remove bacon and add to bean mixture. Reserve bacon drippings,.
Sauté onion in bacon drippings until tender but not browned. Add to bean mixture.
Add hot pepper flakes. Mix thoroughly.
Bake, uncovered, in a preheated 325 degree oven for approximately 45 min-1 hr hour or until thickened to desired consistency.
Let cool slightly before serving.