I can't get enough of this dish – cooked it four times this month

In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
In a large baking dish or Dutch oven, combine the cooked bacon, sautéed onion and garlic, pork and beans, kidney beans, and black beans.
In a separate bowl, mix together the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Pour this mixture over the beans and stir to combine.
Preheat your oven to 350°F (175°C).
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and thickened.