• 1 lb. dried pinto beans, rinsed and picked over
• 4 cups hot water
• 2 onions, chopped
• 1 Tbs. chili powder
• 3/4 cup barbecue sauce
• 1/2 cup ketchup
• 1-1/2 Tbs. prepared mustard
• 1/8 tsp. hot red pepper sauce, or to taste

Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender. Drain cooking liquid. Stir in remaining ingredients. Set on high heat and cook uncovered 10-15 minutes, or until heated through.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 331, fat 2.0g, 5% calories from fat, cholesterol 0mg, protein 17.7g, carbohydrates 63.6g, fiber 20.3g, sugar 13.2g, sodium 573mg, diet points 3.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 3.2, Lean meat: 0.0, Fat: 0.0, Sugar: 0.7, Very lean meat protein: 0.0

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