Barbecued Pinto Beans

Recipe from

Oxmoor House


1 (16-ounce) package dried pinto beans
2 slices bacon, diced
1 1/2 teaspoons salt
1 1/2 cups Barbecue Sauce


Sort and wash beans; place in a large Dutch oven with water to cover 2 inches above beans; let soak 8 hours or overnight. Drain beans well.

Combine beans, bacon, and salt with water to cover 3 inches above beans. Cover and simmer 2 1/2 hours or until beans are tender. Drain; stir in Barbecue Sauce. Simmer, uncovered, 30 minutes or until desired consistency.