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Recipe Courtesy of Grilling Smoking Living

Bean Mixture
1 Tbsp canola oil
1/2 lb uncooked bacon
1 red onion
2 medium red bell peppers
2 jalapeno peppers
16 oz pinto beans drained
16 oz black beans drained
16 oz navy beans

BBQ Sauce
1 cup ketchup
1 cup chicken stock
1/3 cup dark brown sugar
1/4 cup apple cider vinegar
2 tbsp molasses
2 tbsp maple syrup
2 tbsp tomato paste
2 tbsp bourbon whiskey
1 tbsp Worcestershire sauce
2 tsp chili powder
1 tsp paprika

1. Pour the beans into a fine mash strainer and let them drain off while preparing bacon and vegetables.
2. Dice cold bacon and vegetables into small pieces. (It's easier to dice raw bacon when it's cold.)
3. Preheat a cast iron skillet (or another pan that can go from stove-top to the smoker) over medium-high heat.
4. Add canola oil and bacon and sauté it until most of the fat is rendered.
5. Add diced onion, bell peppers, and jalapenos and cook until completely done. Don't' stir it too often to give the bottom a chance to get browned.
6. Once vegetables are done, add drained beans and mix well.
7. Whisk together all the ingredients for the sauce and pour it into the skillet with the beans. Mix well.
8. Set up your smoker and get it to a steady 225°. Place a water pan next to the pot.
9. Place the skillet with the beans onto the smoker and let it cook for 2-3 hours.
10. Stir the beans once smoked and serve.

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