Here is the first recipe from Saturdays Demo. Don"t rinse the baked beans, but do pour off some of the juice, other wise your finished dish may not have crispy bacon.
5 garlic cloves, minced
1 Pablono chili, chopped
1 medium onion, chopped
1 tablespoon fresh ginger, minced
2 cups sweet and sticky B.B.Q. sauce. ( your favorite, but I recommend " Baby Ray's Honey )
2 15½ ounce cans baked beans ( again, your fav.)
1 19 ounce can red kidney beans, drained and rinced
1 19 ounce can pinto beans, drained and rinced
2 to 3 pounds lean bacon, thin sliced
In a 12" Dutch oven, with about 14 to 16 charcoals under, heat oil, saute garlic, onions, and chili, salt to taste; stirring occasionally, until the vegetables are tinder. About 8 minutes. Remove veggies, and reserve. Remove from heat, line the oven with the bacon up the inside of oven and let hang over the out side. In a mixing bowl; mix all the beans and the B.B.Q. sauce, and veggies. Pour the bean mixture in the bacon lined Dutch oven. Lay the bacon over the top of the beans in the reverse direction as you put them in. Made a neat pinwheel. Place lid on oven with 18 to 20 charcoals in top, and only 8 to 10 under the oven. Bake for 35 to 45 minutes or until bacon is crisp. Let cool 10 to 15 minutes,and serve.