I don't do baked beans very often, but when I do I do them under a brisket. I put a bag of pre-soaked pinto's in the clean water pan of a simple Brinkman smoker with a cup of brown sugar, a little pepper, some mustard and onions, water to cover, and a package of cured hog jowls. Get the bed of coals going and the beans simmering and put the brisket on top. It becomes more important to keep your water level up while smoking. Add hot water as needed. Cold water will cause the beans to split. When the brisket's done, the beans are done. The drippings from the brisket falling into the beans make the two go really well together. You get the sweetness of the brown sugar along with the smokiness of the brisket. I'm not even sure if these are technically baked beans, but it's what I call them when I make them.

What are frijoles?

Here's the recipe I use:
8 cans pork and beans, drained
1 bell pepper, diced
1 medium onion, diced
1/2 cup brown sugar
1 bottle of chili sauce (found by the ketchup in the store)
1 lb Wright's peppered bacon, fried crisp and broken up.

Saute pepper and onion in bacon grease after cooking bacon. Mix all ingredients in a slow cooker and let it simmer for a couple of hours. Enjoy.