Smokey Chicken & Beans

• 1 1/2 cups chicken cooked, diced
• 14 ounces beans with pork, canned one can
• 14 ounces red kidney beans one can, drained and rinsed
• 14 ounces black beans one can, drained and rinsed
• 14 ounces tomato sauce one can
• 2 medium apples peeled, cored and diced
• 1 tablespoon hickory smoke
• 1/4 cup maple syrup or waffle syrup
• 8 ounces barbecue sauce

1. Drain and rinse all of the beans except the pork n' beans in a colander.
2. In a large stockpot, over medium-low heat, add the tomato sauce and the remaining can of pork n' beans and heat for a few minutes.
3. Add the remaining beans, cooked chicken.
4. Add the apples, feel free to add some hot sauces or hot peppers if desired.
5. Stir and bring to a low simmer.
6. Add the maple syrup and the barbecue sauce.
7. It should resemble a thick, stew like mixture.
8. It will thin a bit as the apples cook.
9. Stir very often, cooking slowly.
10. Adjust the heat as needed to prevent scorching the bottom of the pot.
11. You may need to add some more barbecue sauce or even beer to thin it out.
12. Cook for at least one hour.
13. Serve warm.

chicken, beans, red kidney, black beans, tomato sauce, apples, hickory smoke, maple syrup, barbecue sauce

Taken from recipeland.com/recipe/v/smokey-chicken-amp-beans-44637 (may not work)