Serve with cornbread and call it a meal!
1 pound (2 cups) dried beans; white, pinto, or mixed
1/2 pound smoked turkey ham (or bacon) chopped into bite-size pieces
2 t. vegetable oil
1 medium onion, diced
1/2 red bell pepper, seeded, ribbed, and diced
4 Cups chicken broth
1 cup bottled barbeque sauce, divided
1/2 t spicy chili powder
PUT the beans in a bowl, cover with @ least 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with 3 " water and bring to a boil. Cook for 3 minutes, remove from heat, and let soak 1 hour. Drain.
PLACE the smoked meat in a large slow-cooker and pour the beans on top.
HEAT the oil in large skillet over med-high heat. Add onion and pepper and saute till barely tender, about 3 min. Add broth and bring to a boil. Remove from heat and stir in 1/2 cup of the barbeque sauce and chili powder; pour and scrape into the slow-cooker, and mix to coat the beans. Cover the cooker and cook on low for 10-12 hours, until the beans are tender and the sauce is slightly thickened.
ADD remaining sauce and stir.
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