Thanks to Jean Imboden for this recipe! (photo: Creative Commons license)
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1 pound dry pinto beans, soaked overnight and drained 1/2 cup hickory barbeque sauce 1/2 cup ketchup 1/2 cup brown sugar 1 teaspoon dry mustard 1 diced sweet red pepper 1 large chopped onion 4 ounces diced ham 1 1/2 cups water
Combine all ingredients in a 4 quart crock pot. Cover and cook on high for 3-4 hours or on low for 8-12 hours.