2 slices bacon, cut crosswise into 1/2-inch pieces
1 medium onion, chopped
1 can (15 to 19 oz.) black beans, rinsed and drained
1 can (15 to 19 oz.) red kidney beans, rinsed and drained
1/4 C. bottled barbecue sauce
2 T. ketchup

In 2-quart saucepan, cook bacon pieces over medium heat about 6 minutes or until bacon is browned. With slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 T. bacon fat from pan. Add onion and cook 6 to 8 minutes or until tender and golden, stirring occasionally. Return bacon to saucepan. Stir in beans, barbecue sauce, ketchup, and 1/4 C. water; heat to boiling over medium-high heat. Reduce heat to medium; cover and cook 5 minutes longer to blend flavors, stirring often.

Serving Size: 1 C.

Calories: 175
Fat: 4g
Fiber: 10g