Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside.

Cut the bacon into 2-inch pieces using kitchen scissors and place into a large stockpot. On medium heat, cook bacon for about 5 minutes or until the pieces are slightly crisp. Remove from heat. Place the bacon in a bowl and set aside, leaving the bacon grease in the stockpot.

Remove the stem from the pumpkins, then slicing downward from the opening, cut the pie pumpkin lengthwise into long quarters. Remove the seeds and save to toast later. Working in batches, heat the quarter in the microwave on high for 5 minutes, or in the oven at 400°F for 15 minutes, flesh side down. When cooled to the touch, use a pairing knife to easily peel the skin from the pumpkin.

Cut the pumpkin flesh into 1-inch chunks and add to the stockpot with bacon grease. Add the bell peppers, oregano, salt, and pepper and mix well. Lightly brown the pumpkin for about 6 to 8 minutes. Toss the mixture often to fully coat with bacon grease.

Add the broth, bacon, and dried beans to the stockpot, and mix well. Bring to a boil over medium-high heat. Once at a boil, reduce heat and simmer for 5 minutes. Add the water and red wine vinegar, and simmer for 2 additional minutes. Remove from heat.

Using a funnel and slotted spoon, fill each jar three-quarters full of pumpkin mixture. Be sure to obtain a good ratio of of ingredients in each jar.

Next ladle the broth into each jar, filling to a 1-inch headspace. Remove any trapped air pockets and add additional broth if necessary to maintain the 1-inch headspace.

Wipe the rim of each jar with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.

Process in a pressure canner at 10 PSI, or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.