I'm playing with mine today too, I have some ribs in the smoker, so I'll start putting the beans together here in a bit.
BBQ Beans
1 1/2 lbs dried Great Northern beans
1 lb sliced bacon cut into squares
1 onion chopped
2 green peppers chopped (or 1 large)
3 jalapeños seeded and chopped
1 tsp coarse ground black pepper
2 tsp kosher salt
2 cups BBQ sauce
2 cups reserved bean liquid
Cover beans with four inches of water and soak overnight
Drain and rinse beans throughly and then simmer in a stockpot until tender, not too much, but TENDER!
Reserve a couple cups of the liquid and drain the beans again and let cool
Render the bacon in a pan until its given up most of the fat but isn't crispy, it should still be soft but brown around the edges.
Remove bacon and add the onion, green pepper, jalapeños, salt and pepper to pan.
How much fat to leave is up to you but slow cooking the beans takes quite a bit, very little should probably be removed unless you are doing the beans under meat in a smoker.
Sauté until the vegetable mix is soft.
Mix the beans, bbq sauce, and reserved bean liquid, and transfer to your pan.
Cover top with bacon and smoke at 250-275 for three to four to six hours, your preference.
It's really better done under a butt or brisket the last four to five hours to smoke.
Original without BBQ sauce
1 1/2 lbs dried Great Northern beans
1 lb sliced bacon cut into squares
1 onion chopped
2 green peppers chopped (or 1 large)
3 jalepeno's seeded and chopped
¼ cup tomato paste
¼ cup dark brown sugar
¼ cup molasses
vegetable broth
¼ tsp cayenne
1 tsp black pepper
2 tsp kosher salt
don't know on method because I don't do it like this....
Maybe I'm dumb but what is the deal with pictures on this site? They need the actual url?
Anyway, this works great but if you use a strong sauce use less and more bean juice and if not use more sauce, should be pretty liquidy going in.