Ingredients
Ingredients
2 bacon strips, chopped
1 large green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1/2 cup ketchup
1 jar (4 ounces) diced pimientos
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
Directions
Preparation
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute green pepper and onion until tender. Combine the beans in a large bowl. Gently stir in pepper mixture and bacon. Stir in the ketchup, pimientos, brown sugar, Worcestershire sauce and mustard until combined. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 9 servings.
