Step 1

Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans.

Step 2

Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.