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Cook bacon slices in 6-quart pressure cooker over med-high heat until crisp. Remove bacon from cooker, crumble and set aside.
Sauté onion, peppers and garlic in drippings in cooker for 2 minutes. Move onion mixture from cooker into large bowl. Add bacon, barbecue sauce, brown sugar, beer, maple syrup, mustard and salt. Set aside.
Combine beans and 4 C of water in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium (or level needed to maintain high pressure); cook 1 minute. Remove from heat, and place cooker under cold running water to lower pressure. Remove lid and drain beans.
Combine beans, 6 C of water and oil in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to maintain high pressure; cook 6 minutes. Remove from heat, and place cooker under cold running water. Remove lid. If beans are still a little firm, return cooker to stove and simmer (without lid) until tender. Drain beans.
Combine beans and onion mixture in cooker. Bring to a boil. Reduce heat and simmer 12 minutes or until slightly thick. Serves 16 (serving size: ½ C).
NOTES: I substituted turkey bacon for pork bacon, and yellow bell pepper for the green bell pepper. To get a smoky flavor, I used Jack Daniels barbeque sauce.
Nutritional Info (original recipe):
CALORIES 189 (19% from fat); FAT 3.9g (sat 1.2g, mono 1.4g, poly 1g);
PROTEIN 7.3; CARB 31.8g; FIBER 6.8g; CHOL 3mg; IRON 2mg;
SODIUM 311mg; CALC 69
Source: Cooking Light May 2004