Wash vegetables. Wipe off tops of cans.
Chop Canadian bacon. Chop onion and bell pepper. Peel and mince garlic cloves.
Drain and rinse cans of beans.
Heat a large nonstick skillet over medium heat. Add the bacon and onion. Cook, stirring occasionally, until lightly browned, about 10 minutes.
Add the bell pepper, garlic and cumin. Cook, stirring constantly about 1 minute.
Transfer the onion mixture to a 5-6 quart slow cooker. Add beans, tomatoes and tomato sauce. Mix well.
Cover and cook until the mixture thickens, 3.5-4 hours on high heat or 7-8 hours on low heat.