1 lb. dry pinto beans
Water to cover
1 large onion, peeled and chopped
3 cloves garlic, chopped
2 cups beef broth
1 cup beer
1 cup barbecue sauce
1-1/2 tbsp. chile powder
1-1/2 tbsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. salt

Prep time: 10 minutes
Soak time: overnight
Cook time: 2 hours

Place beans in a large pot with 3 inches of water covering beans. Let stand overnight. Drain and rinse beans and place in a large saucepan with all remaining ingredients except salt. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Remove lid and simmer for 1 hour more or until beans are very tender, stirring occasionally. Stir in salt.

Makes 12 servings.

170 calories, 9 g protein, .5 g total fat (0 g sat., 0 g trans), 30 g carbohydrate, 10 g fiber, 3 g sugar, 0 mg cholesterol, 540 mg sodium, 3 points

1 lb. dry pinto beans,1 large onion,3 cloves garlic,2 cups beef broth,1 cup beer,1 cup barbecue sauce,1-1/2 tbsp. chile powder,1-1/2 tbsp. Worcestershire sauce,1 tsp. ground cumin,1 tsp. salt