Baked Beans With Apples and Jalapeno

In 'Make it Fast, Cook it Slow' by Stephanie O'Day

• Ready In: 8 hrs 30 mins
• Serves: 6

Ingredients

• 1  lb bacon (can use turkey bacon)
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 -2  canned jalapeno pepper, diced
• 1⁄2 yellow onion, diced
• 2  granny smith apples, cored and diced
• 3  garlic cloves, minced
• 1  teaspoon dry mustard
• 1⁄2 teaspoon kosher salt
• 1  tablespoon brown sugar
• 1⁄4 cup ketchup
• 2  tablespoons molasses
• 1⁄3 cup  apple juice

Directions

1. Use a 4-quart slow cooker; put 2 pieces of bacon into the bottom of your stoneware.
2. Layer in the beans, jalapeno, onion, apples, and garlic; sprinkle the mustard, salt, and sugar on top.
3. Add in ketchup, molasses, and juice; stir gently to combine.
4. Add 2 more pieces of bacon; cover and cook on LOW for 6-8 hours, or on HIGH for 4 hours.
5. Cook the remaining bacon on the stovetop and crumble over the top before serving.