Chuck Wagon Beans


2 pounds navy beans (soaked in water for 8 hours)

1 cup onion, chopped

1/2 cup molasses

1/4 cup brown sugar

1/4 cup catsup

1 tablespoon Liquid Smoke

1/4 cup bell pepper, chopped

2 garlic cloves, finely diced

1 tablespoon prepared mustard

1 tablespoon salt

1 teaspoon black pepper

1/2 pound barbecued pork shoulder, finely shredded



Soak beans in water for 8 hours and drain.

In a large pot, cook beans in enough water to come up over beans about two inches. Note: You will probably have to add more liquid as they cook.

Cook beans until tender.

Pour off and RESERVE bean liquid.

Add all ingredients to cooked beans and put entire mixture in a large casserole dish. Add just enough bean liquid to cover entire mixture.

Bake in a slow (250-275) oven for 3-5 hours, adding reserved bean liquid as needed.