Cook the bacon in the cast iron skillet for 3 minutes per side or until the bacon is fully cooked. Remove the bacon from the cast iron skillet and place it on a paper towel-lined plate. Add the diced onion to the rendered bacon fat and cook until soft and translucent. Remove the onions from the cast iron skillet and drain any excessive rendered bacon fat. Cut the bacon into pieces.
Set the EGG for indirect cooking with the convEGGtor at 300ºF/149ºC with apple smoking chunks.
Add the cannellini or navy beans, bacon, onion, and Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce to the cast iron skillet. Stir until all the ingredients are combined. Place the skillet back on the EGG and smoke for one hour or until the beans are hot and bubbly. Serve immediately.