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Slow cooker

Hot as Hell Hickory Beans

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Cook:
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Slow cooker: Hot as Hell Hickory Beans
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INGREDIENTS
Servings: 8
dried pinto beans
water
sliced jalapeno peppers, drained
diced tomatoes
salt
ground black pepper
onion powder
garlic powder
liquid smoke flavoring
barbeque sauce
DIRECTIONS
  1. Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak.
  2. Drain and rinse the following day, then place beans into a slow cooker along with 4 cups of water, the jalapenos, tomatoes, salt, pepper, onion powder, garlic powder, liquid smoke, and barbeque sauce; stir well.
  3. Set the slow cooker to High and cook for 4 hours. Stir the beans again, and turn the slow cooker to Low, and continue cooking until the sauce has thickened and the beans are tender, about 3 hours more.
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