Hot as Hell Hickory Beans
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Description
This basic bean recipe is easy to make and tastes great. It's good for burritos or as a side with rice and steak.
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
Directions
- 1. Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak.
- 2. 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.
- 3. 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.
Nutrition Facts
serving: 8 servings
calories: 217.5 kcal
carbohydrates: 40.1 g
protein: 12.4 g
saturated fat: 0.2 g
sodium: 1017.5 mg
fiber: 12.9 g
sugar: 4.3 g
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