3 bacon slices
1 1/2 cups chopped onion
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
4 garlic cloves, minced
1 pound dried Great Northern beans
10 cup water, divided
1 tablespoon vegetable oil
3/4 cup barbecue sauce
1/2 cup packed dark brown sugar
1/3 cup beer
3 tablespoons maple syrup
2 tablespoons stone-ground mustard
1 teaspoon salt
Cook bacon slices in pressure cooker on Brown until crisp. Remove bacon from cooker; crumble and set aside. Add the onion, bell peppers, and garlic to drippings in cooker; sauté 2 minutes on Brown. Remove bell pepper mixture from cooker; set aside.
Sort and wash beans. Combine beans and 4 cups water in cooker. Close lid securely; cook 1 minute on High. Release pressure. Remove lid; drain beans.
Combine beans, 6 cups water, and oil in cooker. Close lid securely; cook 6 minutes on HIGH. Release pressure. Remove lid; drain beans. Return beans to cooker; add bacon, onion mixture, barbecue sauce, and remaining ingredients. Bring to a boil on Brown. Use Slow Cooker Low to thicken and keep warm for 1 hour.