I have probably made these beans at least a hundred times over the years. I have strayed from Dutch's original recipe quite a bit. I now add back strap molasses, powered smoked garlic, ancho chili powder. A shot of apple jack whiskey pulled pork and or bacon. I usually always remove seeds and veins from jalapeno to control the heat as I use chili powder. Usually ancho or sometimes chipolte depending what I have on hand. A generous amount of cbp is usually added as well as well as a good rub blend. I always use Bush's beans. I buy #10 cans by the case from a local food service company and they sell Bush's Bean Pot beans and they work very well. Substituting peaches for the pineapple is a nice change now and again.
I do a lot of event cooking during the summer and these beans are made every time. Invariably I will get asked for the recipe from someone at the event which I'm always willing to share the basic recipe because mine is usually never exactly the same twice.
So thanks Dutch for this recipe it has served me very well over the years!