Flexi-Beans

• 4 (15 ounce) cans beans, drained and rinsed (mix up the types, any type is good)
• 1 (14 ounce) can diced tomatoes with mild green chilies
• 12 lb ham, diced
• 1 onion, diced
• 1 green pepper, diced
• 34 cup chili sauce
• 13 cup brown sugar
• 2 -3 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 12 teaspoon garlic powder

1. Fry ham in a little bit of oil for a minute or two, then add onion and pepper and saute for an addition minute or two.
2. The onion and pepper should not get soft.
3. In a large bowl, mix all of the ingredients together.
4. Pour the whole mess into your crock.
5. This can be cooked two ways.
6. If you have a bean pot (a terra-cotta crock for the oven), add enough water to bring the liquids to the level of the beans (not to cover them).
7. Cook in the oven at 300 degrees for 2 hours or so, until the sauce is thick.
8. In a crock pot, add less water and cook on low for 6-8 hours, then uncover and turn on high for an hour to allow some of the liquid to evaporate.
9. Again, you're striving for a thick sauce.
10. Served with corn and fresh bread, this makes an awesome meal.
11. POSSIBLE CHANGES: (among others) Use a pound of dried beans- soaked, drained and cooked until soft.
12. Use bacon or salt pork to replace the ham, although you'll want to rinse some of the salt out of these before you cook them.
13. Use smashed fresh garlic to replace the garlic powder.
14. Use salsa instead of the diced tomatoes.
15. Add corn to the mixture.
16. Serve over baked potatoes.
17. I've tried all of these suggestions at one time or another, and all are excellent.
18. Enjoy!

beans, tomatoes, ham, onion, green pepper, chili sauce, brown sugar, worcestershire sauce, chili powder, garlic

Taken from www.food.com/recipe/flexi-beans-155454 (may not work)