I left out the 2 teasoons of salt altogether, as it was completely unnecessary with all that bacon and ready-made sauces.
On the sugar front, against by better instincts, I followed the recipe faithfully. It was like some kind of candied bean dish, and virtually inedible.
If I were to do this again, I would eliminate the brown sugar entirely, or perhaps just put in a pinch. And I would swap out the tomato ketchup for a tin of tomatoes. I'd also add in some celery to enhance the savoury element. I don't care whether that's authentic;
I'm in the UK and have never had this dish cooked by an American, but I did Hugh Fearnley-Wittingstall's version of this dish from his Meat cookbook a few years ago. That one was enjoyed by my American flatmate at the time. But to me even that dish was on the sweet side.
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I left out the 2 teasoons of salt altogether, as it was completely unnecessary with all that...