Title: Bbq Cowboy Pinto Beans (Crockpot)
Categories: Vegetarian Entree Crockpot
Yield: 1 Servings

16	oz	Package dried pinto beans, rinsed and picked over
4	c	Hot water
2	md	Onions, chopped
1	tb	Chili powder
3/4	c	Hickory-flavored barbecue sauce
1/2	c	Ketchup
1 1/2	tb	Prepared yellow mustard Dash of Tabasco sauce

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.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995

Entered by: Lawrence Kellie

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