2 tbsp. shortening
1/2 c. chopped green peppers
1/2 c. chopped onions
2 cans (16 oz.) pork and beans
1 can (20 oz.) pineapple chunks, drained
3/4 c. catsup
1/4 c. dark molasses
1/4 c. packed light brown sugar
2 tsp. prepared mustard

Melt shortening in a large skillet or Dutch oven. Add green peppers and onions, saute for 5 minutes or until tender. Stir in pork and beans, pineapple, catsup, molasses, brown sugar and mustard. Cover and cook over low heat for 20 minutes or until mixture comes to a boil, stirring frequently. Serve hot. 10-12 servings.