This is not a "from scratch" recipe by any means, but my brother and I have made it many times and everyone seems to love them. The batch can be doubled with no problems. The bad thing is that you need to have some smoked meats from previous cooks on hand. These are not "runny beans" as you can stand a fork in them when they're done. I would also recommend not telling your cardiologist you ate them.
2 - 28 oz. Cans Bush's Best Onion Flavored Beans (all liquid drained)
1 - Medium Onion Chopped
1 - Bottle Famous Dave's Texas Pit BBQ Sauce (or your favorite)
1/2 - teaspoon Cumin
1 - Tablespoon Yellow Mustard
1/4 - Cup Brown Sugar
2 - Cloves Garlic Minced
1/2 - lb. Bacon (cut to 1" pieces)
1 - lb. Combination Pulled Pork, Chopped Brisket and Smoked Sausage Slices
Cut bacon and fry. Add onion when bacon is about half way done. Add garlic when bacon is almost finished. Drain grease and mix all ingredients in a large bowl. When well mixed transfer to a 2" deep stainless or disposable pan (careful, those disposable ones are flimsy). Place on smoker rack below a dripping pork butt, ribs or brisket for two hours at 250 degrees. Remove, stir, cool and hold in fridge until meat is ready. Reheat on smoker or in oven.
Note: If beens cannot be placed under meat to catch drippings add bacon grease to the mixture.
Mike
