Hot As Hell Hickory Beans
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Pinto Bean (dried)4 cups
Water1.5 tsps
Salt1 tsp
Ground Black Pepper1 tsp
Onion Powder1 tsp
Garlic Powder1 tsp
Liquid Smoke (flavoring)1 cup
Barbeque SauceDirections:
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
4
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