Mexican Beans

By MeanJean

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
• 1/3 c. molasses
• 1/2 c. onion, chopped
• 2 tbsp. catsup
• 2 tsp. prepared mustard
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. liquid smoke

Details

Servings 6
Adapted from cooks.com

Preparation

Step 1

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

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.