Barbecue Beans

• *1-2 lb. brisket, chopped
• *2 15 oz cans Pork & Beans
• *1 15 oz can kidney beans
• *1 15 oz can black beans
• *1 green bell pepper, diced
• *1 green bell pepper, diced
• *1-2 jalapeno peppers, seeded and diced
• *1 small red onion, diced
• *2 cups brown sugar
• *1 18 oz jar of tomato-based barbecue sauce

1. Prepare the brisket: Season / rub the brisket with your favorite spices; wrap the brisket in plastic wrap and place in the refrigerator overnight.
2. When you are ready to grill the brisket, prepare grill. Cook the brisket on a home-made aluminum foil pan. Turn the sides up to contain the juices. Cook over low heat for about an hour, or until done. Chop the brisket when cool and when ready, add to the bean mixture.
3. Preheat oven to 350. Drain beans and mix with the remaining ingredients in an aluminum foil pan. Place the pan on a cookie sheet and cook at 350 for about two hours. Let stand 30 minutes before serving.

brisket, beans, kidney beans, black beans, green bell pepper, green bell pepper, peppers, red onion, brown sugar, barbecue sauce

Taken from www.epicurious.com/recipes/member/views/barbecue-beans-50045502 (may not work)