Slow Cooker Barbecue Pinto Beans

This dish is packed with plant-based protein and dietary fiber from pinto beans, making it a highly satisfying and heart-healthy option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound dried pinto beans, rinsed · 1472 kcal in the whole recipe
• 4 cups hot water
• 2 medium onions, chopped · 344 kcal in the whole recipe
• 1 tablespoon chili powder · 21 kcal in the whole recipe
• 3/4 cup barbecue sauce · 289 kcal in the whole recipe
• 1/2 cup ketchup · 122 kcal in the whole recipe
• 1 1/2 tablespoons mustard · 14 kcal in the whole recipe
• 2 dashes hot sauce

Method

1. Combine the rinsed pinto beans, hot water, chopped onions, and chili powder in a slow cooker.

   

2. Cover and cook on low heat for 7 hours, or until the beans are completely tender.

   

3. Carefully drain the excess liquid from the cooked beans.

   

4. Stir in the barbecue sauce, ketchup, mustard, and hot sauce until well combined.

   

5. Cover and cook on high heat for an additional 15 minutes until the sauce is hot and bubbly.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.