1/4 lb. slab bacon
2 c. chopped onions
1 can tomatoes
1 c. barbecue sauce
2 ham hocks, split
1 c. chopped green peppers
1 c. ketchup

Cut bacon in pieces and render out fat. Saute onions and peppers. Add ketchup, barbecue sauce, tomatoes and ham hocks. Add water sufficient to cover ham hocks. Simmer together for 1-2 hours until meat comes off ham bones.

Lift out ham hocks, take off meat and discard bones. (You can stop at this point and put the sauce away until you are ready to make the rest of the casserole.)

1 pkg. black eyed peas (frozen)
1 pkg. lima beans (frozen)
1 lb. can butter beans
1 lb. can white beans

If the sauce has been refrigerated, you should be able to lift off the fat which will have congealed. If it is still hot, skim off as much as possible. Stir the vegetables into the sauce along with 2 tablespoons maple syrup; sprinkle top with brown sugar. Bake in 300 degree oven for 2 hours, uncovered. Best made 24 hours ahead. Serve with cornbread.