I’ve posted this before, so risk of repetition….
I like to add sugar and vinegar, the original sweet and sour, to regular baked canned beans.
Learned it from my dad, who grew up on a farm in central Wisconsin during the Depression. Big Polish family. His brother started dating a Polish farm girl from down the road, who soon became a fixture at the supper table.
Whenever they would have beans (Dad said a lot!), she would always ask for sugar and vinegar. He said at first everyone laughed at her, and six months later everyone was doing it.
It’s my favorite way, for sure. In restaurants I’ll skip the vinegar, but have gotten some looks when opening and sprinkling a pack of sugar.
I also like, thanks to my sainted mother, a “schmear” of mayo on a fried egg, or maybe a slice of American cheese. Not both.
And a fried egg sandwich is always good, but with jam if it’s for breakfast, and either ketchup or mayo if for lunch. But again, not both — that would just be weird.
Regarding the Depression, Dad said they were poor, but didn’t know how poor they were, as on the farm there was always plenty to eat, and for the rest, they just lived through it.
Many were not so lucky as to have the chance to work hard, and eat well, as they did.