1 Tablespoon olive or cooking oil
1/2 pound maple-flavored slab bacon, diced
3/4 cup chopped Vidalia onions
1/2 cup chopped green peppers
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) northern beans, rinsed and drained
1 can (15 ounces) lima beans, rinsed and drained
3/4 cup Hunt’s ketchup
1 teaspoon prepared yellow mustard
2 Tablespoons dark molasses
1/2 teaspoon liquid smoke
1 Tablespoon cider vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground cinnamon
2 teaspoons brown sugar
1/4 teaspoon dried thyme leaves
Kosher Salt and freshly cracked pepper to taste
STEP ONE: Assemble all ingredients and cooking utensils.
STEP TWO: Preheat grill to 250° F.
STEP THREE: Heat a large saucepan over medium-high heat. Add the oil and bacon. Sauté until the fat is rendered and the bacon is slightly crispy.
STEP FOUR: Remove the bacon and reserve.
STEP FIVE: Add the onions and peppers; sauté until softened, about 5 minutes.
STEP SIX: Place the beans and reserved bacon in the pan. Add the remaining ingredients and stir well to combine. Taste for seasoning.
LAST STEP: Cover and bake for about 2 hours on the grill. Beans are done when they are thick and hot.