Terry .......here's a response to Ligrill when they wanted to try the drip beans.....tells most all of what I'll do for that setup ~~~>
it just kinda depends on what's on hand at the time.............
lately, it's been canned pintos, a lesser amount of canned baby blacks, a good size shake of granulated garlic ( this is always added, just provides a good pivot point to any other flavorings....granulated, 'cause is "blooms" or puffs up a bit & makes the flavor more prominent) I like a goodly amount of the colored, or sweeter bell peppers....you can use green, I don't, they give me heartburn.........sweet white onion, chopped about the size of the beans (peppers same ) & a BIG dollop of HONEY..........you can variously add bits of leftover meat.....pork, ham, pre-cooked bacon bits (I try to keep pork with pork & not mix beef with pork)
The canned beans I'll rinse the juice / sauce from the can back out, unless it's Bush's original or one of their flavored ones......those make a good fix leaving the canned sauce in.....if you do use those, just be prepared to mix then ladle out some of the finished sauce or they'll be too soupy.....
Here's one that shows kinda the proportions ~~~>
http://weberkettleclub.com/forums/food-pr0n/nothing-new-just-some-pork-beans/msg26001/#msg26001No salt / pepper added, as there's enough extra flavor coming from the rub in the drip to not really be concerned about a lot of extra seasoning.....although you can add spices if you want them more "kicked up"cayenne, etc.........
Have fun adjusting to your own personal tastes, also....some people add celery, mushrooms, other different kinds of vegetable stuff....and if you have any pulled pork left over, it freezes REALLY well & you can add that into the next batch of beans !!!
PS: There's addt'l. info
IN the link to the cook........