BBQ Baked Beans

Makes 6 cups

10    bacon slices, cut into small dice
1      medium onion, finely chopped
2      garlic cloves, finely chopped
3      cans (15.5 ounces each) navy beans
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
        nonstick cooking spray

Nutritional information per serving (based on ½ cup servings):
Calories 278 (29% from fat) • carb. 40g • pro. 15g • fat 8g • sat. fat 2g chol. 17mg sod. 1000mg • calc. 85mg • fiber 10g

1. Put bacon into a sauté pan and place over medium heat.
Cook bacon until completely cooked through and slightly crispy.
Remove and reserve, leaving the fat. Add the chopped onion
and garlic and continue cooking over medium heat until soft
and fragrant, about 5 to 7 minutes.
2. Coat a 2-quart baking dish with nonstick cooking spray and add
the cooked onion and garlic with the beans, ketchup, molasses,
tomato paste, brown sugar, mustard, salt and pepper. Stir ingredients
together well and then cover to cook.
3. Place baking dish into the oven in rack position 1. Select Slow Cook
on High for 4 hours.
4. When ready, stir the reserved bacon into the beans and serve.