Prep Time::25 mins
Cook Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::8
Ingredients
1 tablespoon butter, or as needed
2 tablespoons vegetable oil
1 medium red onion, diced
2 cloves garlic, minced, or more to taste
1 pound bacon, diced
1 medium red bell pepper, diced
3 medium jalapeno peppers, minced, or to taste
1 cup beer, or more to taste
1 cup barbecue sauce
1 cup brown sugar
¼ cup molasses
6 cups cooked pinto beans
1 pinch garlic salt, or to taste
cracked black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with 1 tablespoon butter.
Heat oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeños; cook and stir until bacon is browned, 7 to 10 minutes.
Stir beer, barbecue sauce, brown sugar, and molasses together in a large bowl. Stir in pinto beans, bacon-onion mixture, garlic salt, and pepper. Pour bean mixture into the prepared baking dish.
Bake in the preheated oven until bubbling and browned, about 45 minutes.
To Bake on a Wood Smoker:
Preheat the smoker to between 250 and 275 degrees F (120 and 135 degrees C). Pour bean mixture into a greased 9×13-inch pan lined with aluminum foil. Cook in the preheated smoker for 30 minutes. Cover the pan with more aluminum foil and continue cooking for 2 to 3 hours. Uncover and transfer beans to a preheated 375 degrees F (190 degrees C) oven until beans are browned, about 10 minutes.