Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon
  • 2 cups red onion ((about 1 large onion))
  • 4 garlic cloves (minced)
  • 1 jalapeño (seeded and diced)
  • 2 15 oz cans pinto beans rinsed (drained (See Note 1))
  • 2 15 oz cans white beans rinsed (drained (See Note 1))
  • 1 cup favorite BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark molasses
  • 2 tbsp tomato paste
  • 2 tbsp Dijon mustard
  • 2 tsp chili seasoning
  • 1 tsp salt
  • 1 tsp black pepper

Instruction

  • Preheat your smoker to 250°F. I like to use pecan or cherry wood for this one.
  • Cut the bacon crosswise into 1/2 inch pieces. Cook bacon in a large skillet (cast iron) or Dutch oven over medium heat until rendered and crisp. Transfer bacon to paper towels to drain and set aside. Leave bacon fat in pan.
  • Add onions to pan and cook for 5 minutes. Add garlic, jalapeño and stir for a minute.
  • Add drained beans, BBQ sauce, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper. Stir to combine.
  • Bring to a boil. Carefully transfer to smoker and bake 3 hours uncovered, until liquid thickens and beans are glazed (See Note 2). Add cooked bacon, stir through and serve.