Hot As Hell Hickory Beans

• 1 pound dried pinto beans
• 4 cups water
• 1 (7 ounce) can sliced jalapeno peppers, drained
• 1 (14.5 ounce) can diced tomatoes
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon liquid smoke flavoring
• 1/4 cup barbeque sauce

1. Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak.
2. Drain and rinse the following day, then place beans into a slow cooker along with 4 cups of water, the jalapenos, tomatoes, salt, pepper, onion powder, garlic powder, liquid smoke, and barbeque sauce; stir well.
3. Set the slow cooker to High and cook for 4 hours. Stir the beans again, and turn the slow cooker to Low, and continue cooking until the sauce has thickened and the beans are tender, about 3 hours more.

pinto beans, water, jalapeno peppers, tomatoes, salt, ground black pepper, onion powder, garlic, liquid smoke flavoring, barbeque sauce

Taken from www.allrecipes.com/recipe/176223/hot-as-hell-hickory-beans/ (may not work)