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Soak beans under a few inches of salted water (3 Tbsp/gallon ratio) for several hours until double/triple in size. Drain.
Simmer 1.5 hours in salted (.5-1 tsp) water or until soft. Drain.
Add & mix beans with all other ingredients (less the meat & drippings) to an aluminum half tray pan or dutch oven. Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.
Add enough water to cover beans by a half inch.
Place directly under whatever meat you are smoking to begin collecting drippings from the meat.
Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.
Add & mix beans with all other ingredients (including the meat & drippings) to an aluminum half tray pan or dutch oven. Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.
Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.