Hot as Hell Hickory Beans Recipe -
Hot as Hell Hickory Beans Recipe
  • READY IN 15+ hrs

Hot as Hell Hickory Beans

Recipe by  

"This basic bean recipe is easy to make and tastes great. It's good for burritos or as a side with rice and steak."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs

    15 hrs 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2011

Amazing beans! Please don't let the reviews that say this is too spicy keep you from trying this great recipe...just adjust it to your own won't be sorry. I am from NM, so I have chile running through my I always have NM roasted green chile in my I added about 4-5 chopped green chiles and the result was wonderful! I do like jalapenos, but I prefer using green chiles...thanks for submitting this great and easy recipe!

Most Helpful Critical Review
Jan 02, 2010

These certainly live up to their name! Too hot even for my husband who really likes hot food. Won't make again. Sorry. I guess we're too gringo.

Jan 25, 2011

Hot as Hell is right! Holy WOW! These have great flavor but I do recommend cutting back on the jalapeno peppers if you want to be able to taste that great flavor instead of tasting what a tongue engulfed in flames tastes like. Again, excellent flavor and we do like hot but I will scale down on the peppers a bit next time. Thanks for the great recipe Flyineggbeater!

May 29, 2011

Great, great recipe. I did not soak ours overnight. I put the dried (washed) beans in my pressure cooker with 4 cups of water and cooked on high for 30 minutes. Perfect texture. Next I added in 1 can RoTel diced tomatoes with habaneros (hot) undrained, 1tsp salt, 1tsp black pepper and 1/2 cup BBQ sauce. The onion powder, garlic powder and liquid smoke as written. Boy, these babies are HOT!

Mar 29, 2011

Made as stated except that I added 7 oz green chilis and only 2 TB chopped jalapenos. It still turned out pretty spicy but very tolerable. The flavor was good but nothing to write home about. We will eat these for the next few days (it makes a lot!) but I will likely not make them again.

Jan 14, 2011

Fantastic but be ready for hot, I cut the jalepenos in half.

Oct 30, 2009

I replaced the jalapenos, tomatoes, onion and garlic with *fresh* ingredients instead of cans/powders. OH MY! These are awesome! They were definitely warm, but not too hot (for us!). We served them with our pulled pork sandwiches - matching barbecue sauces. What a GREAT recipe!! Thank you!!

Jun 22, 2009

Best beans I've had yet! Shared this beans with family and friends and was a big hit.......... there hot, thick and tasty.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 12.9 g
  • 52%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 1018 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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