Name: Slow-Cooker Barbecue Franks and Beans
Total time: 6 h
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

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 out and turning the sauce starchy. For a sauce with deep, rich, smoky flavor, we began by sauteing a combination of chopped bacon and onion in a nonstick skillet. When the bacon was rendered and the onion softened, we added a classic barbecue sauce base (a mix of ketchup, brown sugar, molasses, mustard, cider vinegar, and chili powder) and simmered it briefly to cook off the raw flavor of the chili powder. Into the slow cooker we tossed this sauce, the beans, and a full package of hot dogs, cut into 1-inch pieces. After slow-cooking long enough for the flavors to meld, the result was savory, meaty, sweet, smoky, and spicy—a great guest at any backyard gathering.

Before You Begin

Do not use blackstrap molasses in this recipe; its assertive bitterness will overpower the other ingredients’ flavors.

Instructions

Whisk broth, ketchup, sugar, molasses, mustard, vinegar, hot sauce, chili powder, salt, and cayenne in bowl until combined; set aside barbecue sauce.

Cook bacon, onion, and garlic in 12-inch nonstick skillet over medium-high heat until onion is softened and beginning to brown, 5 to 7 minutes. Add barbecue sauce and bring to boil. Transfer sauce mixture, beans, and hot dogs to slow cooker and stir to combine. Cook until flavors have married, about 4 hours on high or 6 hours on low. Serve, passing extra hot sauce separately.