Tangy Baked Seven Beans

• 1 pound bacon strips, chopped
• 1 large onion, chopped
• 1 large sweet yellow pepper, chopped
• 1 large sweet red pepper, chopped
• 6 garlic cloves, minced
• 1 teaspoon ground chipotle pepper
• 1/2 teaspoon pepper
• 2 cans (15 ounces each) pork and beans
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 bottles (18 ounces each) barbecue sauce
• 1/3 cup cider vinegar
• 1 tablespoon liquid smoke, optional

1. Preheat oven to 350u0b0. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat.
2. Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke.
3. Bake, covered, 1 to 1-1/4 hours or until heated through.
4. Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

bacon, onion, sweet yellow pepper, sweet red pepper, garlic, ground chipotle pepper, pepper, pork, butter beans, kidney beans, blackeyed peas, garbanzo beans, pinto beans, black beans, bottles, cider vinegar, liquid smoke

Taken from www.tasteofhome.com/recipes/tangy-baked-seven-beans/ (may not work)