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1 lb. smoked brisket or bacon, cut into 1/4-inch slivers
1 (15-oz.) can black beans
1 (15-oz.) can dark red kidney beans
3 (15-oz.) cans baked beans
1 lg. sweet onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
1 poblano or green bell pepper, cored, seeded and finely chopped
4 cloves garlic, minced
3 to 6 jalapeno peppers, seeded and diced (leave seeds in for hotter flavor)
2 c. sweet red barbeque sauce
1 1/2 c. firmly packed light brown sugar, or more to taste
1/2 c. Dijon mustard, or more to taste
2 tsp. liquid smoke (opt.)
Coarse salt and freshly ground pepper
1 lg. (turkey-size) or 2 med. size aluminum foil pans
2 cups water or broth
1. If using bacon instead of brisket, place it in a large skillet over medium heat and fry until golden brown, 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.
2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans in a large bowl and add the onion, peppers and garlic; stir to mix. Add the barbeque sauce, brown sugar, mustard, liquid smoke (optional) and bacon or brisket; stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary and salt and pepper to taste. Beans should be very flavorful.
3. Transfer to your clay pot, add 2 cups water or broth and set on "Stew" to cook for 1 hour or set on 30 minutes on "Fast"; add bacon fat, if desired.
When cooking completes, let rest for 15 minutes, then serve.
Enjoy!
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Beef chuck, red wine, mushrooms and herbs slowly develop into a deeply flavored Sonoma-inspired stew with minimal hands-on work.
