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.