I feel like an idiot, I can't remember who makes them, but I think it was Gina.  Anyone have the recipe?

George,

I don't have Gina's but this is mine and my kiddos love it and it is very easy

4-6 cans of pork and beans

1/4 cup of Splenda brown sugar

1/8 cup of mustard (I like to use brown sometimes)

1/2 cup of picante

mix it all together put it in a casserole dish lay strips of bacon on top

Bake at 400 until it is bubbly and bacon is cooked

  

I knew you would have a good one.  The one I am looking for has molasses in it.

That sounds so scrumptious Lynette I am going to borrow this and make these for my Mother's Day BBQ tomorrow.... man those sound good. Let you know how they turn out.

George, do the beans have meat in them?  If so, was it bacon, salt pork, or ground beef?  I've only got 6 shelves of cookbooks... 

It's Que's recipe, I'm looking to see if I can find it on this machine.

Ok here it is:

Momma Que’s Baked Beans

 

AND I AM NOT MOMMA QUE.  SHE WAS MY MOM.

 

I learned to make these at her elbow.  She was not a great cook, but our family loves these...and so it seems did everyone at Brandi's BBQ.  I made them this morning to take to MIL's for lunch and tried to pay attention to what I did.  So here goes.

 

3 cans VanDeCamps Pork and Beans (short fat ones 31 ozs)

Minced onion

Salt and pepper to taste

Mustard

Ketchup

Splenda Brown Sugar Mix

Bacon

 

Drain the juice from 2 cans of beans into a large bowl.  Drain the 3rd one down the drain.

 

Sprinkle with minced onion.  I usually cover the top of the juice until it looks pretty white.

 

I think I used about a quarter cup of mustard and at least half a cup of ketchup.  Mom was known to use dry mustard if she did not have mustard and tomato paste and sause if we did not have ketchup.

 

Stir.  Taste.  Stir Taste.

 

Mix in brown sugar and stir, taste.  Splenda Brown sugar does not turn as dark as regular brown sugar, my Mom was known to use Molasses to get it dark.  (How did I live through it???)  I gave up on dark, as long as they taste OK. 

 

Stir taste stir taste.

Add whatever is missing or if it tastes ok put all the beans in.  Remember that salt cooks out of foods, so if they are a little salty before they are cooked that is probably good.

 

Stir taste Stir taste.

Put in casserole dish.  Cut bacon into pieces and lay on top. 

 

I bake in a 400 degree oven until hot and bubbly.  Then I turn the oven to broil and crispy the bacon.

 

There it is.  Years of trial and error, and a lot of STIR, TASTE, STIR, TASTE.

 

Good luck

 

Set aside until they cool some.  They get thick when they cool.

I believe these were them.  Thanks. 

My son invited us over for dinner tomorrow, but he said I have to bring the beans.  I don't know what I did with the recipe, but will save it this time.

Thanks again.

BBQ Beans

2 cans red kidney beans, drained and rinsed
2 cans white kidney beans OR great northern beans, drained and rinsed
1/2 lb. pork barbecue, pulled and finely chopped
1 large yellow onion, diced
1 med. bell pepper, diced
1/2 tsp. Monterey steak seasoning blend
1/8 tsp. red pepper flakes (or more, if you like hot stuff!)
1 cup hickory smoke BBQ sauce, reduced sugar if you can find it
1/2 cup molasses
1/4 cup Dijon mustard
1/4 cup bourbon

Put the drained beans into a 3 qt or larger Dutch oven.  In a skillet, cook the onions and peppers with the por****il the vegetables are tender.  Put into the beans.  Add the rest of the ingredients.  Either bake in the oven:
Bake at 250 degrees for 2 hours, uncovered, stirring every 30 minutes.
Or bake in a smoker:
Cover the pan with foil, folding back two opposite corners a little.  Bake in a smoker for about 3 hours at 225 degrees.  Stir occasionally.  This works well if you're smoking meat anyway!  And it makes the BEST smoky BBQ beans ever.  
 

Oh my these sound delicious, I'm going to have save it in my recipe collection.

An ex-BF of mine had a VERY small BBQ place.  He only had ribs on weekends, and I was the only one whose ribs came out tender.  I made these beans when I made the ribs, and people would come in to buy them by the quart... with or without ribs.

Postscript to the tale:  When we split up, his business fell so sharply that he had to close the place.  That's what he gets for being lazy and REFUSING to learn how to do things himself, right?