3 strips of bacon
3/4 cup diced onion
3 garlic cloves, minced or 1 1/2 tsp unsalted garlic powder
3/4 cup smokey barbecue sauce
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 can (40 oz.) large butter beans, drained

In a skillet, cook bacon until browned.
Remove to cool; crumble.
In bacon grease drippings, cook onion and garlic until tender, or in place of fresh garlic cloves add garlic powder.
Stir in remaining ingredients and bacon.
Slow boil for 5 to 10 minutes to heat thoroughly, then remove from heat and let sit about 5 minutes to thicken.

This is a web image, but this is how much look when they're done.