1 medium onion, chopped
1 green pepper, diced
1/2 cup brown sugar
1/2 cup tomato sauce
1 tbsp molasses
2 tbsp Worcestershire sauce
1 16-oz cans red kidney beans, drained and rinsed
2 19-oz cans small white beans, drained and rinsed

In large skillet, saute onion and green pepper together until onion is cooked (5 minutes). Add remaining ingredients, adding salt and pepper to taste if desired. Cool to room temperature and freeze in large casserole or smaller portions.

On serving day: Defrost and reheat in saucepan over low heat.