Slow Cooker Baked Beans

Instructions

1. In a bowl, add beans and water to cover by at least 2 inches. Soak overnight, then drain. (Alternately, in a saucepan combine beans and water to cover; bring to a boil and boil 3 minutes. Remove from heat, cover, and let sit 1 hour. Drain.)
2. In a bowl, stir together ketchup, Splenda Brown Sugar Blend, mustard, and black pepper.
3. In a saucepan, heat oil over medium heat; add onion and bell pepper and cook, stirring occasionally, until softened, 7–10 minutes. Add broth and bring to a boil.
4. Remove from heat and stir in about half of ketchup mixture. (Reserve remaining sauce mixture and refrigerate.)
5. In a large slow cooker, place smoked turkey leg or ham hock; pour soaked and drained beans over. Add onion mixture with broth.
6. Cover and cook on low 10–12 hours, or until beans are tender and sauce is slightly thickened.
7. Remove meat and set aside to cool. Turn slow cooker to high. Combine chili powder and remaining prepared sauce, and stir into beans.
8. Remove meat from bone and shred; stir into beans and cook 10 minutes to heat through.