1 boneless smoked pork chop (about 4 oz.)
1 medium onion, chopped (about 1 c.)
2 bell peppers (green or red), diced (about 2 c.)
1 tbsp. extra virgin olive oil
2 tbsp. whole-grain mustard
2 tsp. salt
1 tsp. chili powder
1/3 c. prepared barbecue sauce
1/4 c. light brown sugar
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can white beans, rinsed and drained

Heat oven to 350°F. In medium saucepot, cook pork chop, onion and peppers in olive oil over medium-high heat 7 minutes. Remove from heat and stir in remaining ingredients. Transfer mixture to an 11 x 7-inch baking or casserole dish.

Bake 30 minutes or until beans are tender.

Makes 8 servings.