• 16 oz. dry navy or pinto beans
• 8 cups water
• 1 tsp. salt
• 8 slices bacon
• 1 onion
• 1/2 red pepper
• 2/3 cup barbecue sauce
• 1/2 cup ketchup
• 2 tbsp. spicy brown mustard
• 1/4 cup cider vinegar
• 1 tsp. liquid smoke (or smoked paprika)
• 1/2 cup light brown sugar
• 1/2 cup water

Cook beans on manual for 25 minutes; allow for natural release, then rinse and cool.

Saute bacon for a few minutes, then add onion and pepper and cook until soft. Add BBQ sauce, ketchup, mustard, vinegar and smoked paprika and stir.

Add brown sugar, water and beans and stir to continue.

Cook on manual for 15 minutes, then natural release.