Ingredients Jump to Instructions ↓

  1. 1 pound dried pinto beans

  2. 4 cups water

  3. 1 (7 ounce) can sliced jalapeno peppers, drained

  4. 1 (14 1/2 ounce) can diced tomatoes

  5. 1 1/2 teaspoons salt

  6. 1/2 teaspoon ground black pepper

  7. 1/4 teaspoon onion powder

  8. 1/4 teaspoon garlic powder

  9. 1/4 teaspoon liquid smoke flavoring

  10. 1/4 cup barbeque sauce

Instructions Jump to Ingredients ↑

  1. Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak. 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. 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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