This is the best barbecue beans recipe you will come across. We've been making these barbeque beans for several years for family events and summer dinner parties when we're grilling or smoking. They are big on flavor with a little kick on the finish and are oh so tender. They are a great side for breakfast as well, pairing with eggs, toast, hash browns or the like. Give this one a try today, you won't be disappointed.

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Ingredients:
1 lb. Dry Pinto Beans
1/4 1/2 Yellow Onion (depending on size)
3 Tbls Chili Powder
1 1 1/2 Tbls Kosher Salt (1 Tbls or less if not Kosher)
1 Tbls Fresh Ground Black Pepper
1 Tbls Smoked Paprika
1 Tbls Onion Powder
1 Tbls Garlic Powder
1 Tsp Cumin
1/2 Tsp Chipotle Chili Powder
1/2 lb. Bacon


Directions:
1. Wash the beans checking for pebbles
2. Dice the onion
3. Combine the spices in a small bowl and mix
4. Add the beans, onion and spice mixture to a medium stock pot or dutch oven and fill with water until it covers the beans by 1 1/2 inches
5. Chop and cook the bacon and add it to the beans
6. Adjust the water level back to 1 1/2 inches over the beans.
7. Over Medium medium high heat, bring the beans to a rolling simmer or boil, then turn the heat to low and cook covered for 1 hour.
8. Remove the lid and stir the beans and continue cooking for an additional hour; stirring every 15 mins or so.
9. Check the beans for tenderness and continue cooking for an additional 12 hours as needed to reach desired result; adding more water as needed.



*Notes*
These can also be done in a crockpot or slow cooker. Use the above directions but cook on low in a crockpot for 6 hours and then remove the lid and cook an additional 2 hours.

These are even better the next day and make great leftovers.

We typically make a double batch and freeze some in quart freezer bags; perfect size for 2 servings.

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