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1
Preheat oven to 350 degrees.
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2
In a large dutch oven, brown the sausage and bacon together, then add the onions and green peppers.
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3
Stir and cook until lovely.
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4
Inhale aroma as necessary.
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5
Skim the fat, if you need to.
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6
Take the dutch oven off the heat.
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7
Now for the hard part...open canned beans.
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8
Lots of variety is important here!
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9
I use black beans, kidney beansdark AND light, pinto beans, small white beans, black-eyed peas, garbanzos, cannelinis, limas (basically I go to the store and buy one of every kind of canned bean they have).
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10
I usually end up with about 9-10 cans.
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11
Drain and rinse these.
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12
Pour into the dutch oven with the lovely sausage/bacon/onion/green pepper mixture.
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13
Add a large can of pork and beansdo NOT drain or rinse these.
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14
Mix together BBQ sauce, ketchup, sugars, mustard, molasses, salt, chili powder, cayenne pepper, and red chili flakes and pour into your dutch oven with all the other stuff.
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15
Stir.
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16
Taste.
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17
Add more cayenne and red pepper flakes if needed...and I cannot and will not make that decision for you.
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18
Now cover and put into the preheated oven for 45 minutes.
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19
Take off the lid.
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20
Stir.
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21
Leave off the lid and put the pot back into the oven for another 15-20 minuteshowever long it takes to get all bubbly.
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22
Serve, then stand back and wait for the applause.
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23
This is a good time to note that these beans are good hot, at room temperature, or cold out of the fridge the next day.
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24
If they make it that long.
