Killer Smoked Beans

Ingredients

• •2 cups Dry mixed beans
• •2 15 oz cans Canned black beans
• •1 15 oz can Canned dark red kidney beans
• •2 14.5 oz cans Canned diced tomatoes
• •5 strips Bacon strips
• •1/2 tsp Cayenne pepper
• •1 tsp Black pepper
• •1/2 tsp Cinnamon
• •2 tbsp Chili powder
• •1 tsp Cumin
• •1 tsp Paprika
• •1/2 cup Dark brown sugar
• •1 whole Poblano pepper
• •1 whole Jalapeño pepper
• •3 cloves Garlic cloves, minced
• •1/2 whole Large onion, diced
• •1 tsp Salt
• •1/4 cup Ketchup
• •1/4 cup BBQ sauce

Instructions

1. 1

   Combine 2 cups mixed dry beans and 8 cups water in a bowl. Refrigerate overnight, stirring every few hours.

2. 2

   Drain beans through a colander and rinse. Place beans and 6 cups water in a pot over medium-high heat. Cook 30 minutes, adding water as needed.

3. 3

   Combine all ingredients except bacon, jalapeño, and poblano in the pot. Cook over medium heat for 2 hours, stirring occasionally.

4. 4

   Cook bacon until extra crispy. Cool, crumble into large bits, and add to beans.

5. 5

   After 1 hour of stovetop cooking, prepare charcoal grill to 225-250°F with 2-3 hickory chunks.

6. 6

   Oil poblano and jalapeño. Grill until blackened and blistered. Cool, peel, deseed, dice, and stir into beans.

7. 7

   Transfer beans to a large disposable aluminum pan. Place on grill grates for 1 hour at 225-250°F. Stir in about 1 cup water every 15 minutes.

8. 8

   Add hickory chunks as needed to maintain smoke. Transfer to a serving container when done.