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that is basically what cowboy beans is. there are many variations of the theme.
A Green Horn gave me the recipe.....and I have added a lot to it since receiving it.....I always do that with recipes...I was raised by a scratch cook who doesn't measure a whole lot of stuff.... A friend from one of the Carolinas always wants me to make him some chili, but I don't consider it to be chili at all.....(but I DO add cumin, chili powder, etc. to mine). I think my recipe states that if you use smokey bbq sauce you bypass the liquid smoke and catchup, but I always use the catchup and smoke.
Liquid Smoke is unique and I would never make a substitute for it in a recipe.
I bought some for a recipe once, many years ago. I thought it was so nasty that I have never used it since. I think it's one of those fake things that I don't like.
If you're making bean soup and find when it's too late that you have no ham, or you're cooking for a den of vegetarians or if the family keeps kosher, you can add it to the soup to give it the required smoky taste.
Oh, and here's the most astounding recipe I ever found using Liquid Smoke. You take 3 lbs of WHOLE bologna sausage, smear the outside with Crisco flavored with Liquid Smoke, and grill or spit-roast it any way you want -- on the BBQ, under the broiler, over a campfire. Slice into 1"-thick rounds and serve on manly Kaiser buns. This is called -- so help me -- Barbecued Bologna For Men A La Crisco.
If you're making bean soup and find when it's too late that you have no ham, or you're cooking for a den of vegetarians or if the family keeps kosher, you can add it to the soup to give it the required smoky taste.
Oh, and here's the most astounding recipe I ever found using Liquid Smoke. You take 3 lbs of WHOLE bologna sausage, smear the outside with Crisco flavored with Liquid Smoke, and grill or spit-roast it any way you want -- on the BBQ, under the broiler, over a campfire. Slice into 1"-thick rounds and serve on manly Kaiser buns. This is called -- so help me -- Barbecued Bologna For Men A La Crisco.
Ding,ding, ding. You totally win the prize for the weirdest recipe I've ever heard of. I can understand why it might actually taste good, though.
I wish I could remember to buy some again. We do not have a gas or charcoal grill, but an electric, which we do like and it is easier for spoiled brat to use, but we miss the smoke smell and flavor. It would work great when we do things like briscuit. Now, I wonder if Sam's carries it, Monday is our Sam's and Aldis day..
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...and I have added a lot to it since receiving it.....I always do that with recipes...I was raised by a scratch cook who doesn't measure a whole lot of stuff....
A friend from one of the Carolinas always wants me to make him some chili, but I don't consider it to be chili at all.....(but I DO add cumin, chili powder, etc. to mine). 
