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    BBQ Cowboy Pinto Beans in Crockpot


    Source of Recipe


    Carole's Creative Cooking

    List of Ingredients




    16 ounces packaged dried pinto beans, rinsed and 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
    1 dash Tabasco sauce, or to taste

    Recipe



    In a 3 1/2-quart electric slow cooker, mix together the beans, hot water, onions, and chili powder.

    Cover and cook on the low heat setting 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, uncovered, 10 to 15 minutes longer, until heated through.

    Serves 8

 

 

 

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