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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Recipe Summary

prep:
10 mins
cook:
8 hrs
additional:
7 hrs
total:
15 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak.

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  • 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.

  • 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.

Nutrition Facts

218 calories; protein 12.4g 25% DV; carbohydrates 40.1g 13% DV; fat 1.2g 2% DV; cholesterol 0mg; sodium 1017.5mg 41% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2011
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 chile running through my veins..lol. I always have NM roasted green chile in my freezer...so I added about 4-5 chopped green chiles and the result was wonderful! I do like jalapenos but I prefer using green chiles...thanks for submitting this great and easy recipe! Read More
(19)

Most helpful critical review

Rating: 1 stars
01/02/2010
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. Read More
(4)
23 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/27/2011
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 chile running through my veins..lol. I always have NM roasted green chile in my freezer...so I added about 4-5 chopped green chiles and the result was wonderful! I do like jalapenos but I prefer using green chiles...thanks for submitting this great and easy recipe! Read More
(19)
Rating: 5 stars
01/25/2011
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 engulfed in flames tastes like. Again excellent flavor and we do like hot but I will scale down on the peppers a bit next time. Thanks for the great recipe Flyineggbeater! Read More
(16)
Rating: 5 stars
01/27/2011
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: Peppers are a subjective ingredient in ANY recipe and THE AMOUNT MUST BE ADJUSTED TO TASTE. If you DO NOT like a lot of heat try substituting green chiles with 1-2 chopped and seeded jalapenos. Also note that THERE ARE SEVERAL VARIETIES OF JARRED JALAPENOS. Try finding ones labeled as mild pickled or seeded to reduce the heat. To me and my family jalapenos are more tangy than hot and we usually add in some additional chipotles with adobo. Read More
(6)
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Rating: 5 stars
10/30/2009
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 served them with our pulled pork sandwiches - matching barbecue sauces. What a GREAT recipe!! Thank you!! Read More
(5)
Rating: 5 stars
01/14/2011
Fantastic but be ready for hot I cut the jalepenos in half. Read More
(5)
Rating: 5 stars
06/22/2009
Best beans I've had yet! Shared this beans with family and friends and was a big hit.......... there hot thick and tasty. Read More
(5)
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Rating: 5 stars
05/29/2011
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 in 1 can RoTel diced tomatoes with habaneros (hot) undrained 1tsp salt 1tsp black pepper and 1/2 cup BBQ sauce. The onion powder garlic powder and liquid smoke as written. Boy these babies are HOT! Read More
(5)
Rating: 4 stars
03/29/2011
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. We will eat these for the next few days (it makes a lot!) but I will likely not make them again. Read More
(4)
Rating: 1 stars
01/02/2010
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. Read More
(4)
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