Hot As Hell Hickory Beans

1. 1

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

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.