Hot as Hell Hickory Beans recipe
All Recipes Side Dish Beans and Peas
Ingredients
- 1 pound dried pinto beans 4 cups water 1 (7 ounce) can sliced jalapeno peppers, drained 1 (14.5 ounce) can diced tomatoes 1 ½ teaspoons salt ½ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon liquid smoke flavoring ¼ cup barbeque sauce
Nutrition Info
- 217.5 caloriescarbohydrate: 40.1 gcholesterol: : -fat: 1.2 gfiber: 12.9 gprotein: 12.4 gsaturatedFat: 0.2 gservingSize: -sodium: 1017.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Hot as Hell Hickory Beans
Directions
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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.