BEANS AND FRANKS

8 slices bacon
1 cup chopped onion
1 pound hot dogs, cut into 1⁄2-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
1⁄2 cup hickory-smoke barbecue sauce
1⁄2 cup brown sugar
1 teaspoon dry mustard
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 cup grated Cheddar cheese
1⁄4 cup chopped sweet onion

In a large skillet, cook bacon over medium heat, until 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.

Saute onion and hot dogs in reserved pan drippings until onions and hot dogs are lightly brown.

Transfer to a medium size slow cooker and stir in beans, ketchup, barbecue sauce, sugar, mustard, salt and pepper. Stir well.

Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 2 to 3 hours, stirring occasionally.

Portion into bowls and sprinkle each serving with reserved bacon, grated cheese and chopped onion.

Yields 6 cups
Source: National Hot Dog and Sausage Council