A couple years ago now I did Q for 60 for the better half's father's b-day. Cooked the beef the day before and wrapped in foil and put it in the fridge. Heated it up slow the next day. Worked for me and nobody got sick. While I was cooking I foiled all of the briskets at around 150-160 and took them up to 185-190 before pulling them. As I pulled each one from the smoker I set them in a big steamer pan and drained all of the juice off before re-wrapping. Put all the juices into the fridge and chilled it so I could skim any fat, and then used that in a sauce. Something similar might work for your beans depending on the flavor you are looking for.
One problem you rarely have around here is getting plenty of input and experiences. Take what works for you, and make sure you let us know what you tried and most importantly what worked and didn't.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa
BOOGITY, BOOGITY, BOOGITY!!!
Recipient of a Huggies box!
Shut up, and cook!!!!