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Barbecue Cowboy Pinto Beans

16 oz Package dried pinto beans, rinsed and picked over
4 c Hot water
2 md Onions, chopped
1 tb Chili powder
3/4 c Hickory-flavored barbecue sauce
1/2 c Ketchup
1 1/2 tb Prepared yellow mustard
Dash of Tabasco sauce


In a 3 1/2-quart slow cooker, mix together the beans, hot water, onions, and chili powder.

Cover and cook on the low heat setting about 7 hours, or until the beans are tender but not falling apart.

Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.

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