In a medium sauce pan add pinto beans and black bean. Bring to a slow boil. Let cool, drain off bean juice. Reserve 1/2 cup bean juice for later.
In a large skillet add 2 tablespoons olive oil and heat over medium until warm. Add the diced onion and green pepper and cook until the onions are translucent, or about 5 minutes.
Add pancetta to the onion and green pepper. Cook until pancetta is evenly browned and set aside.
In a medium bowl combine ketchup, molasses, brown sugar, red wine vinegar, reserved bean juice, dry mustard, salt and pepper. Blend well. For an extra flavor kick add a dash of tabasco sauce.
In a 3.5 quart Dutch oven add a layer of beans to the bottom. Then add a layer of pancetta mixture. Spread evenly over the beans. Continue to layer until complete. You will have about 4 individual layer.
Evenly pour ketchup mixture ingredients over the top of beans and pancetta.
Cover and bake for 45 minutes. Uncover and bake for an additional 20 minutes.
Remove from oven, stir to combine, and serve.
TIP: If you want to make a bigger batch, you can hover over the number of servings, and a slider will appear. Slide until it shows the amount of servings you want, and it will then automatically calculate the ingredient amounts for you