I am a Boston man, so when baked beans are mentioned, thats all there is worth eating. I have made Dutch's before, and they are real good but totally different than a traditional Boston Baked.
Here are my suggestions. Start with a small pea, either great northern or pea. Pea will be very fragile, so be careful you don't add too much water to the pot or they will turn to mush. GN will absorb a lot of liquid, so you will end up adding more and more water to the pot as the cooking progresses, and the bean will be a little firmer than a pea. But thats your call. I have used both in the past, and both tasted good.
I usually go very basic. Little bacon, or salt pork, onions, moleasses, brown sugar beans and some water. Just kind of throw everything into a dutch oven so that the liquid is an inch or so over the beans, and cook for a while. Maybe 6-7 hours at 300? Check every hour to make sure there is enough liquid and just add water accordingly. You will know when they are done when its real syrupy and dark. I taste often so I can add more sugar or moleasses as needed.
In terms of a bbq bean, use GN beans and brown up some peppers, onions & garlic. Throw in some bacon (bacon always is good), maybe a good dark beer, and bake again for 6 hours or so at around 300. You can modify this to your tastes, but I have use Guinness before and its real good. Pork hocks add a ton of flavor and smokiness too. Let 1 or 2 of those hang out in there while cooking and you will be happy.
I have always used dry beans and let them soak over night, but you can go with canned too. Just rinse and drain, and you will be good.
Try Boston Baked and you will really like them. Especially if you have kids. They are sweet and rich, and good of course...