4 bacon, slices
2 cup red onion, (about 1 large onion)
4 garlic cloves, minced
1 jalapeño, seeded and diced
15 fl oz pinto beans, 2 cans, rinsed, drained
15 fl oz white beans, 2 cans, rinsed, drained
1 cup BBQ sauce, of your favorite
¼ cup apple cider vinegar
¼ cup dark molasses
2 tbsp. tomato paste
2 tbsp. Dijon mustard
2 tsp. chili seasoning
1 tsp. salt
1 tsp. black pepper
Preheat your smoker to 250 degrees F.
Cut the bacon crosswise into half-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. Add cooked bacon, stir through and serve.
Sugar: 45g
:
Calcium: 261mg
Calories: 562kcal
Carbohydrates: 115g
Cholesterol: 1mg
Fat: 3g
Fiber: 21g
Iron: 9mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 1886mg
Protein: 24g
Saturated Fat: 1g
Sodium: 1406mg
Vitamin A: 1538IU
Vitamin C: 14mg
