Slow Cooker BBQ Pinto Beans
photo by Chef shapeweaver
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb dried pinto bean, rinsed and picked over
- 4 cups water, hot
- 2 onions, chopped
- 1 tablespoon chili powder
- 3⁄4 cup barbecue sauce
- 1⁄2 cup ketchup
- 1 1⁄2 tablespoons prepared mustard
- 1⁄8 teaspoon hot red pepper sauce (or to taste)
directions
- Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender.
- Drain cooking liquid.
- Stir in remaining ingredients.
- Set on high heat and cook uncovered 10-15 minutes, or until heated through.
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Reviews
-
Yummy!! This is what I've been looking for. The stores here no longer carry BBQ beans in a can. There used to be a TV dinner that was Western style. The dinner had salisbury steak, mashed potatoes & BBQ beans. The inlaws insisted on having the frozen salisbury steak for dinner tonight. (Not my favorite, because I would have preferred to make it.) Anyway, mashed potatoes with meat & gravy. I wanted to fix something different. I remembered the TV dinner. So to Zaar, I did turn & found this recipe. I didn't have time to use a crock pot or use dried beans. I used 2 cans of pinto beans. I rinsed them. I did not add 2 chopped onions. I sprinkled in some dried onions flakes. (I did not measure how much I added. I don't like a lot of onion.) I did not add mustard because I was out of it. I used Bulleye's Smokin' Chiptole BBQ sauce. I read the reviews, so I sprinkled in crushed red pepper. Once again, I did not measure because I like it hot. I cooked it on the stovetop. It turned out wonderful. Not to hot for the inlaws & not to mild to suit my taste. The hubby didn't like it but he is not big on BBQ flavor, except for potato chips.
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Easy to make and economical. My beans were a bit under done even after almost an extra hour, so maybe my water wasn't hot enough when I added it. For my family's tastes I'd cut the onion by half if I make this again and it needs something flavor-wise, so I'd try adding some garlic. Thanks for sharing.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0