Hot as Hell Hickory Beans

1 pound dried pinto beans

4 cups water

1 (7 ounce) can sliced jalapeno peppers, drained

1 (14.5 ounce) can diced tomatoes

1 ½ teaspoons salt

½ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon liquid smoke flavoring

¼ cup barbeque sauce

Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak.

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.

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.