Hot as Hell Hickory Beans |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This basic bean recipe is easy to make and tastes great. It's good for burritos or as a side with rice and steak. Ingredients:
1 pound dried pinto beans |
4 cups water |
1 (7 ounce) can sliced jalapeno peppers, drained |
1 (14.5 ounce) can diced tomatoes |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon liquid smoke flavoring |
1/4 cup 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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