Preheat oven to 350° F, then line cookie sheet with tin foil and lay strips of bacon out on the cookie sheet. Once the oven has preheated cook bacon for 20 minutes or until crispy.

If you are soaking and boiling your bean, this step should already be done. If you are using an instrapot, put in the beans, 6-8 cups of water, a pinch of salt, and a bay leaf into the pot. Set the InstaPot to manual for 30 minutes (adjusting for altitude - see above). Let the pot release naturally for about 30 minutes, but don't let sit for too long to avoid the beans getting mushy.

Once the bacon is done, set aside the pieces of bacon while retaining some of the bacon grease. Do not turn off the oven. Put a few TBSPs of the grease into a medium pot. Chop the garlic and onion and then saute it in the bacon grease until the onion is translucent.

Mix the BBQ Sauce, tomato sauce, Worcestershire sauce, powdered mustard, liquid smoke, brown sugar, and black pepper in with the onions and garlic. Once they are all blended well together carefully fold in the beans. If the beans are too watery, drain them some before adding to the pot.

Crumble the bacon into large chunks about a 1/2 inch big. Mix most of the bacon into the beans. Cook the beans for about 5 minutes to allow them to thicken some. Adjust heat as needed to avoid splattering If mixture looks a little dry, add a few more tablespoons of BBQ sauce.

Pour beans into a large casserole dish. Sprinkle the rest of the bacon on top. Then bake the beans for 1 hour at 350° F.