1 can (14 oz.) Campbell’s pork and beans
2 cans Campbell’s Fiesta Chili Beef soup
Mix all ingredients together and heat very gently in a shallow skillet til combined and piping hot (do not boil or scorch). Place 1/2 mixture into a blender with only enough water to cover the blades and puree. Return to the skillet. Melt 2 T. butter or margarine and 2 T. oil in a Teflon lined skillet and heat beans quite gently, pressing down on the mixture with the back of a pancake turner. When piping hot, divide into 4 servings.