One pound of pinto beans soaked overnight.

Drain the beans and save the water.

Put some fat in a pot and sauté an onion until it’s nice and translucent.

Chop up a couple of chipotles and throw them in there. Then do the same with a couple of anchos, probably without the seeds this time.

Put the beans and 4 cups of the bean water in the pot with the onions and peppers. Throw in like three or five thinly sliced large garlic cloves, a few bay leaves, and some salt and pepper, and maybe some bouillon too. Bring it all to a simmer and keep it there with the lid on until the beans are nice and soft. Probably like 1.5-2 hours-ish?

Oh yeah almost forgot, slop some cider vinegar in there right about nowish, maybe a quarter or third cup or something, I don’t actually measure almost any of this stuff.

Throw in like a third cup of dark brown sugar and however much molasses feels right. Put the whole pot on a smoker or in the oven at 250-300ish without the lid for a handful of hours, stirring occasionally until it’s all thickened up and stewy, probably another few hours or something.

Now you have some bbq beans. I think it usually ends up like 4.5 pints or so by the end.