Woody'S Barbecue Baked Beans

• 2 large cans baked beans (No. 10 size)
• 1 can pineapple chunks (16 oz. size)
• 1 medium onion, diced
• 3 medium green bell peppers
• 2 lb. bacon, crisply fried and then chopped or broken into small pieces
• 3 Tbsp. yellow mustard
• 2 Tbsp. mesquite seasoning
• 1 tall can red-skinned kidney beans
• 3 small cans Hunt's tomato sauce (empty and fill 2 cans with water)
• 2 tsp. garlic powder
• 1 1/2 tsp. black pepper
• 1 green bell pepper, coarsely chopped
• 1 large onion, coarsely chopped
• 2 tsp. margarine
• 1/4 c. cooking oil

1. Combine cooking oil and margarine in a large pot and heat. When oil is hot, add green peppers and onions.
2. Saute onion and pepper mixture until tender and onions are transparent.
3. Add garlic powder and black pepper.
4. Stir well to blend seasoning. Add tomato sauce and water.
5. Add kidney beans.
6. Simmer for 30 to 40 minutes until a red gray sauce forms.
7. Cook 10 minutes more and serve over rice.

beans, pineapple, onion, green bell peppers, bacon, yellow mustard, mesquite seasoning, redskinned, tomato sauce, garlic powder, black pepper, green bell pepper, onion, margarine, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271160 (may not work)