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.