Ingredients:

• 32 oz dried pinto beans (soaked overnight)
• 8 cups of water
• 1 medium onion, diced
• 1 pound breakfast sausage (I used HOT)
• 1/2 cup Ring of Fire Original Steak Sauce
• 1/4 cup Il Primo Jalapeno Mustard
• 1 ¼ cups brown sugar
• 1/2 cup molasses
• 2 tablespoons Cheap Thrill Chipotle Hot Sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 4 tablespoons Cheap Thrill Garlic Habanero Hot Sauce
• 2 tablespoons Dave’s Ancho Powder
• 2 teaspoons freshly ground black pepper
• 1 tablespoon Kosher salt, or as much as your taste prefers

Instructions:

1. Rinse and sort the dried beans. Add to the crock pot or Dutch oven with 8 cups of water.
2. Brown the sausage. Breaking it up into small pieces. Add the onion and cook just until tender.
3. Add the sausage and all other ingredients to the crock pot.
4. Cover and cook on high 10-12 hours if using unsoaked dried beans.
5. Cover and cook on low 8-10 hours if using pre-soaked dried beans.
6. Either way you want the flavors to develop. Add the salt a teaspoon at a time to your desired taste. I ended up using the tablespoons. That’s a lot of beans to flavor and it brings out all the other flavors.
7. Adjust the seasoning to your taste. I started with 2 tablespoons of Cheap Thrill Garlic Habanero Hot Sauce and ended up with 4 tablespoons for my heat preference.