Fry bacon in a large, heavy saucepan until crisp. Remove bacon from pan and drain on paper towels.
Add onions, bell peppers, and garlic to drippings and cook, stirring, until vegetables are tender.
Add pork and beans, water, ketchup, mustard, brown sugar, and barbeque sauce.
Reduce heat to low and cook, stirring occasionally, for about 10 minutes (or longer if you have the time). Add crumbled bacon to mixture and stir.