Beans
2 slices bacon, thick-cut, diced
1 large yellow bell pepper, cut into 1/2" cubes
1 medium red onion, finely chopped
15 oz pinto beans, drained
1/3 cup barbecue sauce
1/4 cup water
Slaw
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbs cider vinegar
1 Tbs poppy seeds
1 Tbs sugar
1/2 tsp salt
1/2 tsp pepper
1 lb coleslaw, package mix
Steaks
1 Tbs olive oil
4 beef strip steaks, boneless
1 Tbs chili powder


Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp. Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent. Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm.
Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pep and red onion; toss.
Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cok 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per side for well-done. Serve with beans and slaw.