Bbq Cowboy Pinto Beans
|Dried pinto beans||16 Ounce, rinsed and picked over (1 Package)|
|Hot water||4 Cup (64 tbs)|
|Onions||2 Medium, chopped|
|Chili powder||1 Tablespoon|
|Barbecue sauce||3⁄4 Cup (12 tbs) (Hickory Flavored)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Prepared yellow mustard||1 1⁄2 Tablespoon|
|Tabasco sauce||1 Dash (Or More To Taste)|
1. In a 3 1/2-quart electric slow cooker, mix together the beans, hot water, onions, and chili powder.
2. Cover and cook on the low heat setting about 7 hours, or until the beans are tender but not falling apart.
3. 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.