Slow-Cooked Beans and Bacon

Makes 8-10 servings. Recipe is by Teresa B. Day.

2 quarts Taylor or French horticulture beans (not dried)

1 pound seasoning bacon, cut into pieces

4 cups chicken or vegetable broth

1 jalapeno, seeded and chopped

½ onion, chopped

1 teaspoon smoked paprika

2 teaspoons salt

2 teaspoons black pepper

1. Place beans, bacon and broth in a large Dutch oven or slow cooker over low-medium heat.

2. Add jalapeno, onion and seasonings.

3. Cover and cook for 1 hour or until beans are tender.