Serves 6
377 cal · 450 min
Slow Cooker Beans
Recipe GLPR12f6b0b94476a2
Tender pinto beans infused with onion, chili powder, and a tangy barbecue sauce blend. This slow cooker side dish is savory, slightly spicy, and perfect for serving alongside your favorite grilled or smoked meats.
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Ingredients
1 pound dried pinto beans, rinsed
4 cups hot water
2 onions, chopped
1 tablespoon chili powder
3/4 cup barbecue sauce
1/2 cup ketchup
1 1/2 tablespoons mustard
2 dashes hot sauce
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Rinse the dried pinto beans under cool water and add them to a slow cooker along with the hot water, chopped onions, and chili powder. Stir to combine.
Cover the slow cooker and cook on the low setting for 7 hours, or until the beans are completely tender and easily break apart when pressed.
Carefully drain the cooked beans in a colander, discarding the cooking liquid.
Return the drained beans to the slow cooker and stir in the barbecue sauce, ketchup, mustard, and hot sauce until everything is evenly combined.
Cover and cook on the high setting for 15 minutes, stirring once halfway through, until the beans are heated through and the sauce is hot to the touch (165°F internal temperature).
