Smokey Beans

Photo: flickr user 46137

Ingredients

1 (16 oz.) can pork and beans style

1 (16 oz.) can pinto beans, drained

1 (16 oz.) can red kidney beans

1 (16 oz.) can Mexican style beans

4 slices bacon, fried crisp

cup molasses

1/2 cup onion, chopped

2 tablespoons catsup

2 teaspoons prepared mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon liquid smoke

Preparation

Drain the pinto and red kidney beans. Combine all ingredients. Heat in 350 degree oven for 1 hour.

HINTS: Many different tastes can be introduced here. Substitute corn syrup or honey for the molasses or use black strap molasses. Substitute barbecue sauce for the catsup. Use a flavored mustard. Add some garlic or cajun seasoning.

Made in a smoker, this is excellent. Simply omit the liquid smoke and dry smoke for 1 to 1 1/2 hours. This is great cooked over an open campfire in a Dutch oven.