1 15-ouncecan great northern or pinto beansdrained and rinsed
1 15-ouncecan kidney beansdrained and rinsed
1 15-ouncecan black beansdrained and rinsed
1/3cuppacked brown sugar
1/4cupmolasses
1/4cupyour favorite barbecue sauce
1/4cupketchup
2tablespoonsWorcestershire sauce
1tablespoonDijon mustard
1tablespoondry mustard
2tablespoonsapple cider vinegar
*optional - 1/2 cup beer or wateror more as needed
Salt and freshly ground black pepper
Instructions
In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes.
Add the onion, garlic, and serrano pepper and cook until the vegetables are soft and slightly translucent, about 5 minutes.
Stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, Dijon mustard, dry mustard, and vinegar. Add salt and pepper to taste.
Set up your smoker and preheat to 225 degrees.
Smoke the beans, uncovered, until thickened, occasionally stirring, about 2 to 2 ½ hours. (Add beer or water if beans seem too dry.)
Notes
You can substitute the bacon with leftover beef brisket or pulled pork for a different flavor profile.