Ingredients:
1 lb dried pinto beans, rinsed and picked over
4 cups water, hot
2 onions, chopped
1 tablespoon chili powder
3/4 cup barbecue sauce
1/2 cup ketchup
1 1/2 tablespoons prepared mustard
1/8 teaspoon hot red pepper sauce ( or to taste)
Directions:
Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender.
Drain cooking liquid.
Stir in remaining ingredients.
Set on high heat and cook uncovered 10-15 minutes, or until heated through.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.