1 – 15 oz. can Great Northern Beans
1 – 15 oz. can Black Beans
1 – 15 oz. can Pinto Beans
1 – 15 oz. can Kidney Beans
1/4 cup brown sugar
6-8 slices of bacon
1 large sweet onion
3 tbs. mustard
3 tbs. of your favorite BBQ sauce (or whatever you have on hand)
1/4 cup molasses
1 tbs. minced garlic
1/2 tsp. cayenne pepper (optional)
Preparation
Drain the juice from the black, pinto, and kidney beans. Mix them up with the vegetarian beans in a foil drip pan.
Chop up the bacon and fry it until done. Spoon onto a paper towel to drain.
Drain most of the grease, retaining at least 2-4 tbs. Chop the onion up small, and fry in the bacon grease until well-cooked.
Add the drained bacon, sauteed onions, and the rest of the ingredients to the beans. Stir well.
Place on the lower BBQ smoker
![](https://www.assoc-amazon.com/e/ir?t=bbqsmokers-20&l=ur2&o=1)
grill. Be sure and center it below where your drip meat will be cooking.
Put your other items on the BBQ smoker
![](https://www.assoc-amazon.com/e/ir?t=bbqsmokers-20&l=ur2&o=1)
and let cook until the meat is done.
I typically run the BBQ smoker
![](https://www.assoc-amazon.com/e/ir?t=bbqsmokers-20&l=ur2&o=1)
between 215°F and 250°F (depending on what I am cooking); at these temperatures the beans will happily cook away without a lot of attention. If you are cooking something that requires higher smoking temperatures you’ll want to keep a closer eye on these to make sure they don’t boil away. Here’s what this batch looked like when they were done:
One of the tricks we learned when making a batch with the brisket is that 3 hours is generally more than enough to get great results, but anything longer than that will get too greasy and you’ll end up having to drain off a lot of fat.
These can also be cooked in a much shorter time; generally anything over an hour will yield a batch of beans that will get your friends talking
recipe source
here