Hot as Hell Hickory Beans recipe

All Recipes Best Recipe 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 calories
carbohydrate: 40.1 g
cholesterol: : -
fat: 1.2 g
fiber: 12.9 g
protein: 12.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1017.5 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

This basic bean recipe is easy to make and tastes great. It's good for burritos or as a side with rice and steak.

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