Slow-Cooked Beans

Serves 6 to 8. Recipe is by Julie Kay.

1 (28-ounce) can Bush’s vegetarian baked beans, undrained

2 (15.5-ounce) cans pinto beans, drained

1 (15.5-ounce) can kidney beans, drained

1 green bell pepper, chopped

1 large onion, chopped

1 cup hickory barbecue sauce

2 slices bacon, optional

Put all ingredients into slow cooker. Cook on Low for 4 to 6 hours.