¾cuphickory flavor barbecue sauce(your favorite is best)
¾cupbeer(we used an American Pale Wheat Ale)
15ouncecanned pinto beansdrained and rinsed
15ouncecanned black beansdrained and rinsed
15ouncecanned red kidney beansdrained and rinsed
Heat oven to 350 degrees F.
In a 6-Quart Dutch Oven or heavy 12-inch cast iron pan, cook bacon over medium to medium-high heat 5 to 8. With a slotted spoon, remove bacon to paper towels to drain. Discard all but 3 tablespoons of the drippings.
Add onion and 1 tablespoon of the brown sugar to drippings in skillet. Cook 5 minutes or until almost tender and caramelized, stirring frequently and scraping up browned bits from bottom of skillet.
Stir in bell pepper. Cook 5 minutes, stirring occasionally.
Stir in remaining brown sugar, pineapple, chile, adobo sauce, barbecue sauce, and ale. Bring to a boil. Boil 5 minutes or until slightly thickened, stirring occasionally.
Fold in beans and crumbled bacon.
Cover and bake 1 hour or until bubbly, stirring once or twice.
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