Yield: 6 cups
Ingredients:
8 slices bacon
1 cup chopped onion
1
pound hot dogs, cut into ½-inch
circles
1 15-16 ounce can baked beans with
liquid
1 15-16 ounce can red
kidney beans, rinsed and drained
1 cup
ketchup
½ cup hickory-smoke
barbecue sauce
½ cup brown sugar
1
teaspoon dry mustard
½ teaspoon
salt
¼ teaspoon black pepper
½ cup
grated Cheddar cheese
¼ cup chopped
sweet onion
Directions:
1. In a large skillet, cook bacon over
medium heat, under bacon is crisp and
brown. Remove from skillet and drain on
clean paper towels. Reserve 1
tablespoon of pan drippings and discard
remaining drippings. Crumble bacon and
reserve until serving.
2. Sauté onion
and hot dogs in reserved pan drippings
until onions and hot dogs are lightly
brown.
3. Transfer to a medium size
slow cooker and stir in beans, ketchup,
barbecue sauce, sugar, mustard, salt and
pepper. Stir well.
4. Cover
and cook on LOW setting for 6 to 8 hours or on
HIGH setting for 2 to 3 hours, stirring
occasionally.
5. Portion into bowls
and sprinkle each serving with reserved bacon,
grated cheese and chopped
onion. |
