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: : -

Place the pinto beans into a large container and cover with several inches of cool water, let stand overnight to soak.
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.
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.

8 servings

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