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 dashes hot sauce
Steps
Wash hands with soap and water.
Mix beans, water, onion, and chili powder in slow cooker.
Cover and cook on low for 7 hours or until tender. Drain.
Stir in barbecue sauce, ketchup, mustard, and pepper sauce.
Cook on high for 15 minutes or until hot through.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 343 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 567 mg |
| Carbohydrates | 69 g |
| Dietary Fiber | 10 g |
| Total Sugars | 17 g |
| Added Sugars included | 13 g |
| Protein | 16 g |
| Vitamin D | 0 mcg |
| Calcium | 118 mg |
| Iron | 4 mg |
| Potassium | 1061 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Slow Cooker Beans. Recipe source: Montana State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.