Two 15-ounce cans small white, pink, cranberry or pinto beans, drained and rinsed
In a large, deep skillet, cook the bacon over moderately high heat until crisp, 5 to 6 minutes. Transfer to a plate. Pour off all but 1 tablespoon of the bacon fat. Add the onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the vinegar and cook until nearly evaporated. Return the bacon to the skillet. Add the barbecue sauce, water, sugar, mustard and hot sauce and bring to a boil. Add the beans and cook over moderate heat until the sauce is thickened, about 10 minutes. Transfer the beans to a bowl and serve.