RIVERBANK BARBECUE BAKED BEANS
~ 2 cans (16 ounces each) pork and beans
1 can (16 ounces) Boston baked beans
1 can (8 ounces) crushed pineapple, drained
1 can (15 ounces) tomato sauce
1 large onion, diced
1/4 pound brown sugar
1/2 cup dark corn syrup
1/4 cup sweet pickle relish
1/4 cup wine vinegar
2 tablespoons Worcestershire sauce
1/2 to 1 teaspoon ground pepper
1/2 tablespoon dry mustard
4 shakes of salt
2 shakes of hot sauce
_
Combine all the ingredients in a large saucepan and cook
over low heat for at least 15 minutes, stirring occasionally,
until all of the seasonings are well blended._ (The mixture
gains flavor as it cooks.)