OPEN slow cooker liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

COOK bacon in a large skillet on medium heat until crispy; remove from skillet. Crumble bacon; set aside. Add onion to skillet; cook until transparent, 3 to 4 minutes.

PLACE onion, beans and brown sugar in the slow cooker liner. Add crumbled bacon.

MIX barbecue sauce, mustard and cornstarch in a small bowl; gently stir mixture into beans using a wooden or plastic spoon. Place lid on slow cooker.

COOK on HIGH 2 to 3 hours OR on LOW 4 to 5 hours or until sauce is thickened and bubbly.

CAREFULLY remove lid to allow steam to escape. Serve beans directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

REYNOLDS KITCHENS TIP: To make Vegetarian Baked Beans, substitute vegetarian baked beans for pork and beans and omit the bacon./span

Number of Servings: 8-10

Nutrition Information:
(Per Serving)

calories		446
grams fat		9
% calories from fat		17
milligrams cholesterol		31
milligrams sodium		1644
grams carbohydrates		79
grams fiber		19
grams protein		20