A delightful twist on the classic beanie weenies, enhanced with smoky flavors and a touch of sweetness.
Chop the yellow onion into small pieces.
Chopping the onion finely ensures it blends well into the dish.
Cook the smoked bacon in a skillet until crispy, then crumble it.
Cooking the bacon until crispy adds a delightful crunch to the dish.
Combine the baked beans, brown sugar, Dijon mustard, and crumbled bacon in the slow cooker.
Mixing the ingredients thoroughly ensures even flavor distribution.
Slice the smoked sausages into bite-sized pieces and add them to the slow cooker.
Cutting the sausages into smaller pieces helps them cook evenly and absorb the flavors.
Set the slow cooker to low and cook for 6-7 hours.
Cooking on low heat allows the flavors to meld together beautifully.
Serve the smoky beanie franks warm, garnished with fresh parsley if desired.
Serving with a garnish adds a touch of freshness and color to the dish.
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