4 (7 lb.) cans Van Camp's Pork and Beans
4 (5 lbs.) thick cut bacon or slab bacon
4 or 5 lg. bell peppers, cubed
4 or 5 lg. white onions, chopped
1 sm. jar French's mustard
1 or 2 lbs. dark brown sugar
1/4 c. vinegar
1/4 c. wine
To taste: garlic, Lea and Perrins, black pepper

Fry bacon very crisp after slicing into 1 inch wide pieces. Pour off grease, but save enough to prevent beans from sticking and to add flavor. Brown onions and peppers lightly in bacon grease and pour all into large pot. Add the cans of beans, bacon and all the rest of the ingredients. Cook over low heat for about 2 hours.

FAST BAKED BEANS FOR 6:
2 (16 oz.) cans pork and beans
6 slices bacon
1/2 bell pepper, chopped
1 sm. onion, diced
2 tbsp. mustard
2 tbsp. red wine
Garlic, to taste
Lea and Perrins, to taste
2 tbsp. brown sugar

Follow above directions for Baked Beans for 100.