3 slices bacon, diced
1/2 c. minced onion
1/2 c. finely minced green pepper
1 med. sized can oven-baked beans
Salt
1 c. canned or stewed fresh tomatoes
1 tsp. sugar

Fry the bacon until crisp and remove it from the pan. Brown the onions and green pepper in bacon fat and combine these with the bacon. Arrange the beans and bacon-vegetable mixture in alternate layers in a casserole. Add salt if needed. Blend the tomatoes and sugar and pour over all. Bake in hot 425 degree oven for about 30 minutes or until the tomatoes thicken. Serves 4.