Baked Beans (Hot Dog Topping)

10 bacon slices, cut into small dice 1 pound navy beans, soaked in water overnight, drained and rinsed 12 ounces water 1 medium onion, cut into small dice 2 garlic cloves, crushed 6 ounces ketchup 2 ounces molasses 2 tablespoons tomato paste ½ cup brown sugar, packed ½ teaspoon dry mustard 1¼ teaspoons kosher salt ¼ teaspoon freshly ground black pepper

Nutritional Information per serving based on ½ cup: Calories 337 (39% from fat) • carb. 40g • pro. 13g • fat 15g • sat. fat 5g • chol. 22mg • sod. 670mg • calc. 74mg • fiber 10g

Put the diced bacon into a medium skillet and place over medium heat. Sauté until cooked through. Remove cooked bacon and drain on a paper towel. Put the bacon with remaining ingredients into the cooking pot of the Cuisinart® Programmable Slow Cooker. Select Low and set the timer for 16 hours. When time elapses and slow cooker switches to Warm, stir beans, taste and adjust seasoning accordingly. Serve warm. Note: The beans can also be cooked on the stove. Follow same directions and put all ingredients plus an additional cup of water into a large stockpot. Bring mixture to a boil. Cover and reduce heat so that the mixture is just simmering. Simmer until tender, about 3 hours