Add the bacon pieces to a large skillet or Dutch oven over high heat and cook until starting to crisp. Remove bacon to a plate. Reserve 2 tablespoons of the bacon drippings (I strained the rest and refrigerated it for oiling my grill grates).
Place all remaining ingredients into a 9" x 13" disposable pan with 3" sides. Stir.
Drizzle reserved bacon drippings over the top of the beans.
Place pan on grill over indirect heat.
Cook for at least 1 hour, monitoring to see if the beans get too hot or dry out (you might have to add water).
Remove beans once they and the vegetables are tender.
Cover grill
Notes
You'll need a 9" x 13" disposable pan with 3" sides.