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

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.