| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg03 |
1 |
servings |
INGREDIENTS
| 16 |
oz |
Packaged dried pinto beans |
|
|
Rinsed and picked over |
| 4 |
c |
Hot water |
| 2 |
md |
Onions; chopped |
| 1 |
tb |
Chili powder |
| 3/4 |
c |
Hickory-flavored barbecue sauce |
| 1/2 |
c |
Ketchup |
| 1 1/2 |
tb |
Prepared yellow mustard |
| 1 |
ds |
Tabasco sauce |
|
|
OR more to taste |
INSTRUCTIONS
MAKES 6 TO 8 SERVINGS
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.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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