Soak the dried pinto beans overnight in plenty of water.

Drain and rinse the soaked beans under cold water.

In a large pot, combine the rinsed beans with 4 cups of fresh water. Bring to a boil, then reduce heat to a simmer and cover, cooking until the beans are tender, about 1 hour.

In a separate skillet, sauté the diced onion and minced garlic over medium heat until soft and fragrant, about 5 minutes.

Add the sautéed onion and garlic to the cooked beans along with the crumbled bacon, barbecue sauce, brown sugar, smoked paprika, and chili powder. Stir well to combine all the flavors.

Let the mixture simmer uncovered for an additional 15-20 minutes.

Taste the beans and season with salt and pepper as needed.

Serve warm, on their own or alongside your favorite grilled meats.