In a large skillet over medium heat, add the chopped bacon and cook until crisp.
Remove the bacon from the pan and drain off all grease, except for about 1 tablespoon.
Add the chopped onions and peppers to the pan with the bacon grease and cook until translucent, stirring frequently.
To a large bowl, add the beans, cooked veggies, bbq sauce, ketchup, brown sugar, mustard, pepper and worcestershire sauce. Stir until evenly distributed.
Pour the beans into a 9x13 baking dish.
Top with the cooked bacon.
Bake uncovered for 1 to 1 ½ hours, until thickened.
Serve!
Notes
Store leftovers covered in the fridge for up to 4 days.SLOW COOKER: If using a slow cooker, prepare as directed and then instead of baking the beans, cook on HIGH for 4 hours or LOW for 6 hours.