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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. Saute 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. |
