In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towel, but leave drippings in the skillet. Add onion to skillet; cook 5 minutes, stirring occasionally, until tender. Stir in garlic; cook 1 minute. Stir in tomato sauce, water, brown sugar, molasses, vinegar, tomato paste and mustard. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.

Stir in beans, pepper and bacon; bring to a boil. Cover; simmer 5 minutes to blend flavors. Uncover; simmer until mixture thickens slightly, about 5 minutes.

Tip: Look for tomato paste in tubes near the cans of tomato paste. It is a convenient way to add a little of the intense flavor of tomato paste without needing to use a whole 6oz can. Refrigerate the opened tube and use for future recipes. Or, if you open a can but don’t use the entire can, drop tablespoon-size dollops of the paste on a small cookie sheet and freeze. Then pop the little frozen pucks in a freezer container or plastic bag to use for future recipes.