Place a dutch oven or heavy pot on medium high heat. Add the bacon and cook, stirring occasionally, until golden and crisp. Transfer the bacon to a paper towel to drain. Discard all but one tablespoon of the bacon grease.
Heat the remaining bacon grease over medium high heat and add the onion, bell pepper and garlic. Saute until slightly softened and translucent about 4-5 minutes.
Remove from heat and add beans, barbecue sauce, tomato sauce, mustard, water, worstershire and maple syrup. Stir to combine.
Place the lid on the pot and transfer the pot to the oven. Bake for 1 hour, check for consistency - according to your tastes. If you prefer thinner, more saucy beans, an hour should be enough time. If you like them thicker, cook longer. You can adjust the sauciness by adding a few additional tablespoons of barbecue sauce and water after baking.