1/2 stick butter
3 ribs celery, chopped
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 c. brown sugar
2 tbsp. Worcestershire sauce
1 can pork and beans (31 oz.)
1 can red kidney beans (15 oz.), drained and rinsed

In large skillet melt butter and saute onion, celery and bell pepper; add brown sugar and simmer to melt. Finally, add Worcestershire sauce, kidney beans and pork and beans; simmer until beans are thoroughly heated. Serves 6 to 8.