Ah yes--my specialty.
I use beef broth instead of water.
Lots, and lots, and lots of left over brisket, rib tips, ham, or whatever is in the freezer. Easily as much meat as beans.
I add finely diced bell peppers--green, red, and yellow for flavor and color. About 1/2 a pepper or so of each for 1 lb of beans.
I use finely chopped onions at the beginning for flavor and some larger slices one hour from the end for "texture".
I add a can of tomatoes, or a chopped up tomato and a can of tomato paste the last hour.
A little garlic sauce and spices to taste. I use 1/2 at the beginning and 1/2 the last hour to layer the flavors.
Lots of fun and flexibility.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.