Oh so satisfying! The perfect side to any meal!

Barbecued Pinto Beans are a heartwarming classic that brings a little bit of country right into the heart of your home. I’ve often leaned on this wholesome dish to bring smiles to my family's faces, perfect for those busy days when I want to serve a home-cooked meal without the fuss. Whether you're missing those summer barbecues during the colder months or just looking for a stress-free side dish that could just as easily be the star of the show, these Slow Cooker Barbecued Pinto Beans are a savory delight that simmer to perfection without hardly any effort. Imagine that rich, tangy barbecue flavor melding with the beans. It's a little like wrapping your family and friends in a cozy blanket of deliciousness.

Pair these tender beans with a side of creamy coleslaw, a slice of freshly baked cornbread, or even some sweet corn on the cob. For a real home-style feast, I love serving these alongside grilled sausages, chicken, or a brisket that falls apart at the touch of a fork. The versatility of barbecue beans means they're just as welcome at a summer potluck as a warm dinner in winter.

Slow Cooker Barbecued Pinto Beans
Servings: 8-10

- 1 pound dried pinto beans, sorted and rinsed
- 6 cups water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup barbecue sauce
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional but recommended for that smoky flavor)
- 4 strips of bacon (optional), cooked and crumbled or 1/2 cup of chopped smoked ham (optional)

1. The night before, place your pinto beans in a large bowl and cover with water. Let them soak overnight to ensure they cook up nice and tender.

2. Next day, drain the beans and add them to your slow cooker along with the 6 cups of fresh water.

3. Stir in the chopped onion, minced garlic, barbecue sauce, brown sugar, molasses, Worcestershire sauce, chili powder, mustard powder, salt, black pepper, and smoked paprika (if using).

4. For that extra layer of flavor, consider adding the optional bacon or smoked ham to the mix.

5. Cover with the slow cooker lid and set to cook on low for about 8 hours, or on high for 4 hours, until the beans are perfectly tender.

6. Check for seasoning before serving and adjust if necessary. A cook knows their family's tastes best!

- If you're catering to vegetarians in the family, simply omit the meat and consider adding a drop of liquid smoke for that depth of flavor without the bacon or ham.
- For those who like a bit of a kick, throw in a diced chipotle pepper in adobo sauce or a sprinkle of cayenne pepper.
- Remember that dried beans can be a bit unpredictable, so if they're not as tender as you’d like after the cooking time, just give them a bit more time in the slow cooker.
- To thicken the sauce towards the end, remove the lid and cook on high for an additional 30 minutes.
- For a little bit of freshness and color, serve with a sprinkle of chopped parsley or green onions on top.

This recipe is a reminder that simple ingredients and a little bit of patience can yield some of the most comforting dishes that speak right to the heart. Happy slow cooking, and I hope these barbecued pinto beans become a beloved addition to your family’s mealtime traditions.