Click on a category to see more recipes in this category
Ingredients
1 (16 oz) Package dried pinto beans, rinsed & picked over
4 Cups hot water
2 Medium onions, chopped
1 Tablespoon chili powder
3/4 Cup hickory-flavored barbecue sauce
1/2 Cup ketchup
1 1/2 Tablespoons prepared yellow mustard
Dash of Tabasco sauce
Instructions
In your crockpot, mix together the beans, hot water, onions, and chili powder. Cover and cook on LOW for about 7 hours, or until the beans are tender but not falling apart.
Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook.