WICKED BAKED BEANS (Beans that will even make Chili Heads happy) 6-8 strips of bacon cut into 1/2 inch squares 1/2 Medium onion, diced 1/2 Bell pepper, diced 1 - 2 Jalapeno Peppers, diced (seeding is optional) 1 - 55 ounce can Bushs Baked Beans 1-8 ounce can of pineapple chunks, drained 1 Cup Brown Sugar, packed 1 Cup ketchup 1/2 - 1 Tbs. dry (ground) mustard Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time) Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour. NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans. DISCLAIMER With the Jalapeno±o pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly. To make this recipe Family Friendly, omit the Jalapeno±o pepper and the dry mustard. Addendum: In a recent message from eman (he makes these beans ALL THE TIME) he told be that in his last run of these beans the Bush beans had way more liquid than normal. If this is the case, you may want to drain some of the liquid from the beans (unless you really like them wet). YMMV EDIT: 5/18/14: For those of you who plan on putting your beans in a dutch oven (minus the lid) and then into the smoker; a single batch will fill a 10 inch regular dutch oven (4 quart) almost to the top. A batch will fill a 10 inch deep dutch oven (5 quart) with room enough for stirring without worrying about loosing beans over the sides.