4 slices bacon
2 green onions, finely chopped
6 cloves garlic, minced
2 teaspoons Worcestershire sauce
2 quarts chopped cooked black beans
2 tablespoons all-purpose flour
2 teaspoons chopped fresh parsley
4 green bell peppers, sliced
2 1/2 teaspoons dried basil
1 (16 ounce) can Italian-style beans with juice
1 tablespoon dried oregano
4 tablespoons chopped fresh parsley
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon grease, leaving a piece in the pan. Remove bacon from skillet, crumble and set aside.
In a small bowl, combine bacon grease, black beans, flour, parsley, pepper, black pepper, onion and basil. Mix together.
Place bell peppers, black bell peppers, onion and basil in a small bowl. Mix up.
In a large bowl, mix Italian-style beans, oregano, parsley, salt and pepper. Stir to coat.
Cover skillet, crumble bacon and refrigerate overnight; drain grease.
Bake in preheated oven for 15 to 20 minutes, or until meat is tender and all liquid is evaporated.