15ozCan Great Northern or Pinto Beans, Drained and Rinsed
15ozCan Kidney Beans, Drained and Rinsed
15ozCan Black Beans, Drained and Rinsed
1/3CupPacked Brown Sugar
1/4CupMolasses
1/4CupBarbecue Sauce
1/4CupKetchup
2TbspWorcestershire Sauce
1TbspDijon Mustard
1TbspDry Mustard
2TbspApple Cider Vinegar
1/2CupWater (or More as Needed)
Salt and Pepper to Taste
Instructions
In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes.
Add in the onion, garlic, and pepper, cook until the vegetables are soft, about 5 minutes.
Stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, Dijon mustard, dry mustard, and vinegar. Add salt and pepper to taste.
Set up your smoker and preheat to 225*F.
Smoke the beans, uncovered until thickened stirring occasionally for about 2 to 2 1/2 hours. (If they seem too dry, add in the water.)
Notes
You can also sub out the bacon for leftover brisket or pulled pork to give it a different flavor profile.If you don't want to use water in the beans if needed, you can also use beer.