2 Cup Dehydrated Pinto Beans
4 Cup Hot Water
1 1/2 Cup Freeze Dried Chopped Onion*
1 Tablespoon Chili Powder
3/4 Cup BBQ Sauce
1/2 Cup Ketchup
1 1/2 Tablespoon Mustard
1/8 Teaspoon Hot Red Pepper Sauce (for taste)
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
Preparation 1. Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook 7 hours or until beans are tender.
2. Drain cooking liquid.
3. Stir in remaining ingredients.
4. Set on high and cook uncovered 10-15 minutes, or until heated through.