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Slow Cooker Cowboy Beans

Slow cooker cowboy beans are appropriate for vegans and are nice  addition to a summer meal.

Ingredients

  • 1 pound dried pinto or navy beans, washed and picked clean of debris
  • 10 cups water, divided
  • 2 tablespoons canola oil
  • 1 medium onion
  • 2 teaspoons minced garlic
  • 1 cup strong coffee
  • 1/3 cup brown sugar
  • 1 tablespoons brown mustard
  • 1/2 cup barbecue sauce+2 tablespoons
  • 2 teaspoons salt
  • 1/4 teaspoon smoked paprika
  • dash of hot sauce
  • ground black pepper

Instructions

1. Soak beans in 6 cups of water overnight. Drain beans.

2. In a Dutchoven add oil and stir in onions ; cook over medium heat for 6 to 8 minutes until beginning to brown. Add garlic, and cook for 30 additional minutes.

3. Add beans,water, coffee, . Bring to simmer over high heat and cook for 10 minutes. Add brown sugar, mustard , 1/2 cup barbecue sauce, hot sauce and salt. Return to boil over high heat.

4. Remove from heat and pour contents of Dutch oven into a slow cooker. Cook on high for 6 hours. Add smoked paprika last 30 minutes of cooking. Before serving stir in remaining barbecue sauce, season to taste with black pepper. (Beans can be refrigerator in an airtight container for several days.)

Nutrition

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