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Here's a spicy version of an American classic for your next picnic.

Spicy Baked Beans

1/4 cup packed brown sugar
1/4 cup tomato ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely minced or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 ounces)
1 small onion, chopped
1 large celery rib, chopped
2 (16-ounce) cans pork and beans

1. Preheat oven to 325º F.
2. Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
3. Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender. Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture.
4. Bake for 30 to 35 minutes or until hot and bubbly.

Makes 8 servings.