Cook the dry pinto beans in your Instant Pot covered in water on high pressure for 45 minutes, then drain after a natural release. Or, use 4 cans of drained, cooked Pinto beans.
1 lb pinto beans
Using a cast iron skillet, saute the bacon until almost crisp, reserving one strip of uncooked bacon to cut and top the baked beans before final cooking.
4 oz bacon
Lower heat to medium, and add the diced onion, diced green bell pepper, and minced jalapeno to the cast iron skillet. Cook until the peppers brighten in color, onions fragrant, and softening, about 4 - 5 minutes.
1 onion, 1 bell pepper, 1 small jalapeno
Add the cooked pinto beans to the skillet of bacon, onions, and peppers.
Stir in the brown sugar, barbecue sauce, water, mustard, Worcestershire sauce, chili powder, garlic powder, and salt to blend all ingredients.
¼ cup brown sugar, ½ cup barbecue sauce, ½ cup water, 2 tablespoon mustard, 2 tablespoon Worcestershire sauce, 2 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon salt
Preheat your conventional oven to 225 F, or preheat your Traeger smoker grill to 225 F, with the lid down.
Cut the last piece of uncooked bacon into 1" bits and scatter over the top of the skillet filled with the beans and sauce mixture.
Bake in the oven or smoker for 2 - 3 hours, or until the beans are tender and the sauce has thickened.
Remove from oven or smoker and serve hot or cold!