serves 8 to 10 as side dish, or 4 to 6 as full meal
1 pound pinto beans, soaked overnight and then drained and rinsed
* SEE NOTE BELOW
8 ounces bacon, cooked, crumbled, and drained
1 onion, diced and browned
4-6 cloves garlic, diced and browned
1 cup prepared barbecue sauce (read labels carefully if avoiding gluten)
1 cup lightly packed brown sugar
2 tablespoons molasses
1 tablespoon ground mustard
2 cups chicken broth
1 cup bourbon (if you don't want to use alcohol, use an unfiltered apple cider)
* NOTE:
if you don't have time to soak overnight, no problem.
Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot.
Let your beans sit for 1 hour, then drain water and put beans into crockpot)
Also, pinto beans sometimes seem to take a super long time to soften.
If cooking on low for up to 14 hours is too long for you (or 8-10 on high) then try using small white Northern beans instead; they soften faster!)
The Directions.
Use a 6-quart slow cooker. In a large skillet on the stovetop (or use your Ninja!) brown the bacon, onion, and garlic until the bacon is crisp and the fat has been rendered.
Discard the fat, and pour the bacon mixture into an empty slow cooker.
Add the soaked and drained pinto beans.
Now add the brown sugar, molasses, barbecue sauce, and dried ground mustard.
Stir in chicken broth and bourbon.
Cover, and cook on low for 10-14 hours, or until beans are soft.
If you live in a high-altitude, your beans may take longer to cook.
If you prefer to cook on high, check after 6 hours or so.
I served our beans with homemade corn bread made from masa.
I like making quick cornbread with masa because it's not as sweet and the finished bread is rustic and hearty -- masa has a bit more of a "nutty" taste than other varieties of corn flour.
Click through to read the Masa Cornbread Recipe, here (scroll down, under the beans)
