Slow-Cooker Barbecue Franks and Beans

Name: Slow-Cooker Barbecue Franks and Beans
Yield: Serves 4 to 6
Ingredients: 1 cup, chicken broth; 3/4 cup, ketchup; 1/3 cup, packed brown sugar; 1/4 cup, molasses; 2 tablespoons, Dijon mustard; 1 tablespoon, cider vinegar; 1 teaspoon, hot sauce, plus extra for serving; 1 teaspoon, chili powder; 1/2 teaspoon, salt; 1/8 teaspoon, cayenne pepper; 6 slices, bacon, cut crosswise into ½-inch pieces; 1 , onion, chopped fine; 2 , garlic cloves, minced; 2 (15-ounce) cans, pinto beans, rinsed; 2 (15-ounce) cans, navy beans, rinsed; 8 , hot dogs, cut into 1-inch lengths

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Appears in Cook's Country August/September 2018

SERVES4 to 6

TIME4 to 6 hours on low

WHY THIS RECIPE WORKS

For barbecue beans that offer up creamy beans draped in a glossy sauce bursting with flavor, we turned to the slow cooker. After extensive testing, we landed on using canned beans for their ability to retain their creaminess without blowing...

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