• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Lightly drain 31 oz red kidney beans and 31 oz pinto beans, reserving most of the liquid for use later, as needed.
• Using a cutting board and Chef’s knife, chop 1 1/2 cups diced ham (or brisket/rib meat) into bite-size pieces.
• Dice 1/2 large sweet onion and 1/2 large green bell pepper. If using fresh hot peppers, dice them, too.

Make the Sauce

• In a medium bowl, combine 1 cup brown sugar, 1/2 cup honey barbecue sauce, 1/4 cup ketchup, 1/4 cup beef broth, 1/8 cup yellow mustard, 3 tablespoons Worcestershire sauce, and 1 teaspoon mustard seed. Whisk together to incorporate.

Prepare the Beans

• Place the drained canned beans in a large bowl. Mix in the prepared sweet onion, green bell pepper, and jalapenos or 4 oz chopped green chiles.
• Next, add the prepared barbecue sauce, stirring well to combine. Last, add the diced ham (or brisket/rib meat). Season with 1/2 teaspoon kosher salt and 1/2 teaspoon finely ground black pepper to taste.
• Pour beans into a large baking dish (or Dutch oven/bean pot) that has been sprayed with baking spray. Cover and bake in a 250°F oven for 2-3 hours, and then uncover and continue to bake for another 1-2 hours until the beans are thick and bubbly.
• Be sure to check and stir the beans on an hourly basis. (You may need to add some of the reserved bean juice, depending on the desired consistency.) Serves 12-15.