2 ham hocks, cooked & shredded
1 can B & M baked beans
1 can lima beans
1 can pinto beans
1 can kidney beans
1 chopped onion & green pepper
1 jar pimentos
1/2 c. brown sugar
1/2 bottle of catsup (14 oz.)
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 (3 oz.) cream cheese

Drain all three and save some juice for later use if needed.

Cook ham hocks in some water until tender. Remove skin and shred. Add remaining ingredients into a casserole dish. Save cream cheese for last, as you mix it into casserole after it's cooked. Cover and bake at 350 degrees for 1 1/2 hours. Serves 8.