BBQ Cowboy Pinto Beans

Source: The Best Slow Cooker Cookbook Ever
16 ounces packaged dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions -- chopped
1 tablespoon chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tablespoons prepared yellow mustard
1 dash Tabasco sauce, or more to taste

In a 3 1/2-quart electric slow cooker, mix together the beans, hot water, onions, and chili powder. Cover and cook on the low heat setting about 7 hours, or until the beans are tender but not falling apart.

Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
Makes 6 to 8 servings