1) In a large saucepan over medium-high heat, cook the bacon, stirring occasionally, until golden but not crisp, about 5 minutes.
2) Add the onion and cook, stirring occasionally, until soft and transulcent, 7-10 minutes.
3) Stir in the barbecue sauce, the 3/4 cup water, and kidney and pinto beans. Bring to a simmer, then reduce the heat to medium-low, cover and cook for 15 minutes. Season to taste with salt and peper.
4) Uncover, stir the beans and addmore water to achieve the desired consistency. Continue to cook, uncovered for 5 minutes more. Serve warm.