Best Barbecued Beans on the Planet
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These are without a doubt the most decadent baked beans ever....well worth the preparation time. Delicious paired with the Smoklahoma Brisket.
Ingredients
1 lb bacon cut into 1/4 inch slivers, cooked and crumbled 
1 can (15-oz) black beans
1 can (15-oz) dark red kidney beans
3 cans (each 15-oz) baked beans or pork and beans
1 large sweet onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 green bell pepper, cored, seeded and finely chopped
4 cloves garlic, minced
3-6 jalapeno peppers, seeded and diced (for hotter beans leave the seeds in)
2 cups sweet red barbecue sauce
1 1/2 cups firmly packed light brown sugar, or more to taste
1/2 cup Dijon mustard, or more to taste
Salt, and freshly ground black pepper
Directions
1. Preheat oven to 350 degrees. Spray 9 x 13 inch pan with Pam.
2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, red and green bell peppers, garlic, and jalapenos, and stir to mix. Add the barbecue sauce, brown sugar, mustard, and fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard if necessary, and salt and black peper to taste; the beans should be very flavorful. Transfer the bean mixture to the prepared pan.
3. Bake for 3 hours, uncovered, stirring occasionally until thick.
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