Smokey Beans
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:18pm

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

1 Drain the pinto and red kidney beans. Combine all ingredients. Heat in 350 degree oven for 1 hour. 2 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. 3 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.