- 20 slices pepperoni, quartered
- 1 small onion, chopped
- 2 cans (16 ounces each) pork and beans
- 1/2 cup barbecue sauce
- 1 teaspoon prepared mustard
- In a saucepan, cook the pepperoni and onion until the onion is tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally. Yield: 6-8 servings.
Originally published as Peppy Pork N Beans in Quick Cooking July/August 1999, p9
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