Pinto beans with barbecue sauce in a slow cooker

Pinto beans with barbecue sauce is a traditional recipe with its roots in Mexican and Southwestern U.S. cuisine, where pinto beans are a staple ingredient due to their flavor, texture, and nutritional value. In different Latin American countries, such as Mexico, Guatemala, and El Salvador, this dish may have various names and variations, although the base of cooked beans remains constant. In Mexico, they are simply called "frijoles pintos" or "refried beans" when they are mashed and fried; in other countries, they may be known as "porotos" or "alubias." The incorporation of barbecue sauce is a more modern adaptation that combines the traditional with smoky and sweet flavors, commonly appreciated in American cuisine, making this mix a unique, tasty, and comforting dish.

How to Make Pinto Beans with Barbecue Sauce in a Slow Cooker

This recipe is perfect for those who want a nutritious and flavorful dish with minimal active preparation thanks to the use of a slow cooker. The pinto beans soften slowly until they reach a creamy texture, while the barbecue sauce and other ingredients add a sweet, spicy, and slightly tangy touch that perfectly complements the mild bean base.

Ingredients:
Dried Pinto Beans, Water, Onions, Chili Powder, Barbecue Sauce, Ketchup, Prepared Mustard, Red Hot Sauce.

Preparation:

Combine the first 4 ingredients in an electric slow cooker on the low setting.

Cover and cook for approximately 7 hours or until the beans are tender.

Drain the cooking liquid.

Incorporate the remaining ingredients.

Select the high setting and cook uncovered for 10-15 minutes, or until well heated.