*  Exported from  MasterCook Mac  *
 
                                DGGB - Beans
 
 Recipe By     : Bill Martin
 Serving Size  : 10   Preparation Time :1:00
 Categories    : Beans                            Chicken/Turkey
                 Chile Pepper Dishes              Chile
                 Barbecue                         Turkey
                 Chicken                          Texican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  c             chicken, turkey, beef, pork, or sausage -- cooked
 and diced
    1      can           Pork N Beans -- drained
    1      large can     Red Kidney beans -- drained
    1      can           Black Beans  -- drained
    1      small can     Tomatoe Sauce (optional)
    2      med           Granny Smith apple -- Cored, peeled, diced
    1      lg            Yellow, White or Purple Onion -- diced
    2      tbsps         Liquid Hickory Smoke flavoring -- to taste
    2      c             each of your favorite BBQ Sauce -- to taste
    1      c             Pancake/Waffle syrup -- to taste
    1      tsp           jalapeno pepper -- to taste
 
 Open and drain the three cans of beans, reserving 1/2 the liquid from the
 Pork N Beans if desired.  Place beans in a colander and rinse.  Place the
 reserved Pork N Bean liquid or the small can of Tomato Sauce in a large
 stockpot, and begin heating on Medium Low.  Put the beans in the stockpot,
 add the previously cooked meat (s), (you can use a combination of meats.
 Turkey and sausage work well), making sure to dice or slice into bit-size
 chunks, (about 1 x 1“).   Add the chiles, apples and onions.  Stir to mix.
 After the mixture has come to a simmer, add 1 or 2 tbspns of the Liquid
 Smoke.  Add 1/4 to 1/3 cup of the Waffle Syrup.
 At this point the mixture should be very thick.  Add enough barbecue sauce
 to make a thick, stew-like mixture.  The liquid from the cooking apples and
 onions will thin this out a little more.  You don't want too much ”juice".
 Just enough to keep the beans from scorching on the bottom of the stockpot.
 Stir often, and cook slowly.  If and when needed add a bit more barbecue
 sauce.  Taste often.
 Heat and simmer for about an hour, or until you're really hungry and  can't
 stand it anymore.
 This is my own concoction, based on the beans served at one of my favorite
 barbecue rib restaurants in Houston: Goodes Barbecue.
 
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 Suggested Wine: Lone Star long neck.
 Serving Ideas : With your favorite ribs or brisket bbq