Ingredients

The following ingredients have 24 Servings
  • 32 ounce package dried pinto beans
  • 1 pound thick cut bacon (cooked and diced)
  • 1 medium yellow onion
  • 4 cloves garlic (minced)
  • 8 cups water
  • 1/4 cup molasses
  • 1 cup packed light brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon dried chipotle chili pepper
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons fresh ground black pepper
  • 1 tablespoon kosher salt

Instruction

  • Sort through beans and pick out any stones, small and shriveled, excessively dirty (like a black spot covering a whole side of a white bean), or otherwise look old and mishandled beans.
  • 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 (about 8-12 hours).
  • Drain the soaked beans and rinse the slow cooker. Place onions, garlic and bacon into the slow cooker. Then add beans back into the slow cooker. Add water, molasses, brown sugar, ketchup, chili pepper, vinegar, and pepper. (Salt will be added at the end).
  • Cook on high for 10-12 hours until beans are tender. Add salt to taste, we use the full 1 tablespoon.
  • Serve and enjoy!