Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F. Finely chop 1 medium yellow onion. Stem, seed, and finely chop 1 medium red bell pepper. Coarsely chop 5 large garlic cloves.

Step 2

Arrange 4 slices thick-cut bacon in a single layer in a large cast iron or ovenproof skillet. Cook over medium heat, flipping halfway through, until golden-brown and crisped, 10 to 14 minutes total. Meanwhile, drain and rinse 3 (about 15-ounce) cans pinto beans.

Step 3

Transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper, and 2 tablespoons olive oil. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until lightly golden, about 2 minutes more.

Step 4

Add 1 cup barbecue sauce, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons molasses, 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, and 2 teaspoons smoked paprika, and stir until well-combined. Add the beans and stir to combine. Bring to a boil.

Step 5

Arrange the bacon on top of the bean mixture, then cover the skillet with a lid or aluminum foil. Transfer the pan to the oven and bake for 30 minutes. Uncover and bake until the mixture is bubbling, about 5 minutes more. It will continue to thicken slightly as it cools. Serve warm.