16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 Tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In your crock pot, mix together the beans, hot water, onions, and chili powder. Cover and cook on the low heat setting about 7 hours, or until the beans are tender but not falling apart. 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.
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