Ingredients
1 pound bacon strips, chopped1 large onion, chopped1 large sweet yellow pepper, chopped1 large sweet red pepper, chopped6 garlic cloves, minced1 teaspoon ground chipotle pepper1/2 teaspoon pepper2 cans (15 ounces each) pork and beans1 can (16 ounces) butter beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained2 bottles (18 ounces each) barbecue sauce1/3 cup cider vinegar1 tablespoon liquid smoke, optional
Preparation
Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat.
Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke.
Bake, covered, 1 to 1-1/4 hours or until heated through.
