Name Hot as Hell Hickory Beans


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* 1 pound dried pinto beans
* 4 cups water
* 1 (7 ounce) can sliced jalapeno peppers, drained
* 1 (14.5 ounce) can diced tomatoes
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon liquid smoke flavoring
* 1/4 cup barbeque sauce

1. Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak.
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. 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.
Prep time 10 min
Cook time 8 hrs
Ready in 15 hrs 10 min

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