Bbq Cowboy Pinto Beans Recipe
I originally made this Bbq Cowboy Pinto Beans for my spouse but I can't stop eating it now! It is always prepared with Beans as the key ingredient. Serve this tasty Side Dish as often as you like! I am certain that you will be hooked to my favorite Bbq Cowboy Pinto Beans recipe in minutes. Try it now.
Ingredients
1 (16-ounce) package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 tablespoon chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tablespoons prepared yellow mustard
Dash of Tabasco sauce, or more to taste
Directions
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.
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.
Comments
Comments: 1 |
Add a Comment
Hazel says :
The best pinto beans are prepared this way:Wash beans,put in slow cooker. Add one medium chopped onion, five or more garlic cloves, salt and small amount of sugar. Cover with water plus a couple of inches. Cook on high in slow cooker for 7 hours. If the juice isn't thick the next day, put the whole thing in a pot, put on the stove and cook until the juice is as thick as you like it. Delicious !! You may add chili powder or whatever seasonings you wish,but I like mine without the extras (except they must have lots of onion and garlic cooked in them.)
Enjoy, y'all !!!.
d, put on stove and cook on low until juice is nice and thick. U-m-m-m-m-m very good. (Add cumin if you like or chili powder, etc.
Posted on: 31 August 2011 - 7:58am
