Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
4 slices bacon
1 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1 clove garlic, crushed
1 can (15 to 16 oz.) kidney beans, rinsed, drained
1 can (15 to 16 oz.) 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 but 2 Tbsp. drippings from skillet. Add onion, bell pepper and garlic; cook and stir over medium heat 3 to 5 minutes or until tender. Stir in remaining ingredients. Crumble bacon; return to skillet. Cover; cook 5 minutes or until heated through, stirring occasionally.