Potluck Smoky BBQ Baked Beans with Bacon

Ingredients

Serves 12-14 as a side. Time: about 2 1/4 hours.

• 1/2 lb thick-cut bacon, chopped
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cans (28 oz each) pork and beans, lightly drained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) butter beans or great northern beans, drained and rinsed
• 3/4 cup ketchup
• 1/3 cup packed brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon cider vinegar
• Frisco Smoky BBQ, to taste (start with a light hand)

The blend already has salt, so taste before adding more.

Steps

1. Heat the oven to 325F, or the smoker to 250F if it's already going.
2. In a large skillet, cook the bacon over medium heat until crisp and the fat has rendered, 8-10 minutes. Pour off all but 2 tablespoons of the fat.
3. Add the onion and bell pepper and cook until soft, about 5 minutes.
4. In a 9x13 pan or large Dutch oven, stir together the beans, ketchup, brown sugar, mustard, vinegar, bacon, and vegetables.
5. Stir in Smoky BBQ a little at a time, tasting as you go, until the beans are as smoky as you like them.
6. Bake uncovered 1 1/2 to 2 hours (or smoke 2-3 hours at 250F), stirring every 30-40 minutes, until thick and bubbly.
7. Let stand 10 minutes before serving. For a potluck, hold them hot at 140F or above, and refrigerate leftovers within 2 hours.