2 tbsp. chopped onion
2 tbsp. chopped green pepper
1 tbsp. butter
1 (10 3/4 oz.) can tomato soup
1/4 c. water
1 tbsp. brown sugar
1 tbsp. cider vinegar
1 tsp. dry mustard
2 (16 oz.) cans butter beans, drained

Saute onion and green pepper in butter. Add remaining ingredients except butter beans; heat thoroughly. Stir in beans; pour into 1- quart casserole. Bake in 375 degree oven for 45 minutes.