Ingredients

The following ingredients have 4 Servings
  • 3 cups dry pinto beans
  • 1 cup bbq sauce (look for sauce without hfcs!)
  • 1 can crushed pineapple (20 ounce can)
  • 2 cups brown rice
  • 1/2 cup shredded coconut
  • 1/2 cup slivered almonds

Instruction

  • Overnight soak beans in a bowl of water (at least 6 cups or more of water)
  • Drain and rinse beans. Add to slow cooker in the morning, with enough water to cover your beans by several inches. Set slow cooker to high. 
  • After about 5-7 hours, check beans for desired tenderness. Once beans are soft, drain the water, and return to slow cooker.
  • Add 1 cup of BBQ sauce, with 1 can of crushed pineapple (including the juices). Stir, and cook longer, about 2-3 hours more.
  • Serve over brown rice, and top with coconut, more pineapple, and slivered almonds.