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

Prepare the Ingredients

• Drain the red kidney beans and pinto beans, reserving the liquid for use later, if needed.
• Using a cutting board and Chef’s knife, chop the cooked ham (or brisket/rib meat) into bite-size pieces.
• Dice the sweet onion and green bell peppers. If using fresh hot peppers, dice them, too.

Make the Sauce

• In a medium bowl, combine the brown sugar, barbecue sauce, ketchup, beef broth, yellow mustard, Worcestershire sauce, and 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 diced green chiles or jalapenos.
• Next, add the prepared barbecue sauce, stirring well to combine. Last, add the diced ham (or brisket/rib meat). Season with kosher salt and freshly 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 225°F oven for 2 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.