Ingredients

• ¼ pound thick-cut bacon, diced
• ½ large onion, chopped
• 1 red bell pepper, chopped
• 3 16-ounce cans kidney beans
• ½ cup brown sugar
• 3 tablespoons ketchup
• 3 tablespoons apple cider vinegar
• 3 tablespoons maple syrup
• 3 tablespoons molasses
• 3 tablespoons yellow mustard
• 1 tablespoon hot sauce
• 2 teaspoons Creole seasoning

Instructions

1. Preheat grill to high.
2. Place a large Dutch oven or cast-iron pot over direct heat and cook bacon until fat has begun to render. Add onion and red pepper and cook until they begin to soften, about 3-5 minutes. Add the beans, including canning liquid, and bring to a simmer.
3. Add brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, mustard, hot sauce, and Creole seasoning and stir to combine. Close the lid and cook the beans until the liquid has thickened, about 60 minutes. Cover the pot and move to the cooler side of the grill, then cook for another 20-30 minutes or until desired tenderness.