Dggb - Beans

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.