From the Pantry Butler kitchen

Slow Cooker Beans

6 servings

Slow Cooker Beans

These tangy beans cook in a slow-cooker. Serve this dish at your next potluck dinner. USDA MyPlate Kitchen — Montana State University Extension Service (public domain), via myplate.food

Ingredients

  • 1 pound pinto beans — 16 ounce dried, rinsed
  • 4 cups hot water
  • 2 onions — chopped
  • 1 tablespoon chili powder
  • 3/4 cup barbecue sauce
  • 1/2 cup ketchup
  • 1 1/2 tablespoons mustard
  • 2 dashs hot sauce

Method

  1. Wash hands with soap and water.
  2. Mix beans, water, onion, and chili powder in slow cooker.
  3. Cover and cook on low for 7 hours or until tender.
  4. Drain.
  5. Stir in barbecue sauce, ketchup, mustard, and pepper sauce.
  6. Cook on high for 15 minutes or until hot through.

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