Ingredients:
| 1 1/2 |
cup |
chicken, turkey, beef, pork, or sausage -- cooked |
| 1 |
can |
Pork N Beans -- drained |
| 1 |
can |
Red Kidney beans -- drained |
| 1 |
can |
Black Beans -- drained |
| 1 |
can |
Tomatoe Sauce (optional) |
| 2 |
medium |
Granny Smith apple -- Cored, peeled, diced |
| 1 |
large |
Yellow, White or Purple Onion -- diced |
| 2 |
Tablespoons |
Liquid Hickory Smoke flavoring -- to taste |
| 2 |
cup |
your favorite BBQ Sauce -- to taste |
| 1 |
cup |
Pancake/Waffle syrup -- to taste |
| 1 |
teaspoon |
jalapeno pepper -- to taste |
|
Preparation:
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 an |
