@tb80 Personally, I make 'em a little sweeter with pork products because it generally matches up the flavor better....
With beef, savory additives like granulated garlic (or minced fresh) any type of savory type spices, heartier onion varieties, any type of peppers you might like & leave out anything that might add "sweet" like honey, brown sugar, etc.
You can certainly make them much more toward the savory side with pork; there are really no set rules for this kind of thing...I've used canned pintos & soak & simmer from dry beans many times & they all come out great....celery might be a good addition.....
Just dump out cans ( or assume about how much dry bean) you'd like & start choppin' stuff 'till the amounts look right....it's fun to experiment with adjusting amounts of additives to get some good grubbin' beans.....always have some kinda soppin' bread on hand too !!!!
PS: Do not add BBQ sauce...crap's full of sugar.....