4 slices bacon
1 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped 1 clove garlic, crushed
2 cans (15 to 16 oz. each) pinto beans, rinsed, drained (or pork and beans)
3/4 cup barbecue sauce
1 Tbsp. packed brown sugar
In large skillet, cook bacon over low heat until crisp, turning occasionally. Remove from skillet; drain on paper towels. Crumble.
Remove all except 2 tablespoons of drippings from skillet. Add onion, bell pepper and garlic.
Cook and stir over medium heat 3-5 minutes or until tender. Stir in remaining ingredients.