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Hot as Hell Hickory Beans

Mark Mitchell

"This basic bean recipe is easy to make and tastes great. It's good for burritos or as a side with rice and steak."
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Ingredients

15 h 10 m servings 218 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 218 calories; 1.2 g fat; 40.1 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 1018 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 21 Ratings

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Most helpful positive review

Amazing beans! Please don't let the reviews that say this is too spicy keep you from trying this great recipe...just adjust it to your own liking....you won't be sorry. I am from NM, so I have...

Most helpful critical review

These certainly live up to their name! Too hot even for my husband who really likes hot food. Won't make again. Sorry. I guess we're too gringo.

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Amazing beans! Please don't let the reviews that say this is too spicy keep you from trying this great recipe...just adjust it to your own liking....you won't be sorry. I am from NM, so I have...

Hot as Hell is right! Holy WOW! These have great flavor but I do recommend cutting back on the jalapeno peppers if you want to be able to taste that great flavor instead of tasting what a tongue...

Great, great recipe. I did not soak ours overnight. I put the dried (washed) beans in my pressure cooker with 4 cups of water and cooked on high for 30 minutes. Perfect texture. Next I added...

Made as stated except that I added 7 oz green chilis and only 2 TB chopped jalapenos. It still turned out pretty spicy but very tolerable. The flavor was good but nothing to write home about. ...

Fantastic but be ready for hot, I cut the jalepenos in half.

I replaced the jalapenos, tomatoes, onion and garlic with *fresh* ingredients instead of cans/powders. OH MY! These are awesome! They were definitely warm, but not too hot (for us!). We serv...

Best beans I've had yet! Shared this beans with family and friends and was a big hit.......... there hot, thick and tasty.

I love this recipe!!! It's such a versatile side dish and can go with just about anything. I've seen a lot of people talk about how this dish is too hot and I have to disagree. PLEASE NOTE: Pepp...

These certainly live up to their name! Too hot even for my husband who really likes hot food. Won't make again. Sorry. I guess we're too gringo.