Slow Cooker Barbecue Beans
adapted from The Slow Roasted Italian
32 ounce package dried pinto beans
1 pound thick cut bacon, diced, cooked until crisp
1 medium yellow onion, finely diced
4 cloves garlic, minced
8 cups water
1/4 cup molasses
1 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon ancho chili powder
1 tablespoon New Mexican chili powder
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 teaspoon fresh ground black pepper
1 tablespoon kosher salt
1/2 cup barbecue sauce (I use my homemade sauce)
Pour beans into a large sieve or colander and rinse well. Pour rinsed beans into 6 quart slow cooker and cover with water by 2 inches. Place cover on and leave slow cooker OFF. Allow beans to soak overnight (no more than 12 hours).
Drain the soaked beans and rinse the slow cooker. Place the beans back into the slow cooker along with the onions, garlic, bacon, water, molasses, brown sugar, ketchup, chili powders, cumin, oregano, and pepper.
Cook on high for 10-12 hours until beans are tender. Add salt and 1/2 cup barbecue sauce; stir to incorporate.
Serve immediately or store in the refrigerator for up to 1 week or the freezer for up to 3 months.
I made this recipe for Christmas lunch and knew immediately it was going down in the archives. First attempt at great barbecue beans and I hit the jackpot. Tangy, meaty, sweet, smoky, delicious – and easy to boot, since most of the cooking is hands off. What could be better?