- 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
- 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.
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.
Crumble bacon. Return to skillet. Cover, cooking 5 minutes or until heated through, and stirring often.