1 16 ounce package dried pinto beans, rinsed, drained and picked over
2 cups hot water
1 large onion, chopped
1-1/2 cups ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1/4 cup red wine vinegar
1/4 cup packed brown sugar
1/2 teaspoon seasoned salt
1 teaspoon liquid smoke hickory flavoring
1 (3 pound) boneless beef brisket, trimmed of fat
In a 4 or 5 quart slow cooker, combine the pinto beans, water and onion. In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt and liquid smoke. Stir half the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans; cut to fit into the pot if necessary. Spread the remaining ketchup mixture over the top of the brisket. Cover and cook on the low heat setting for about 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top. Serve with bread and lots of the juice with the beans and meat. The juice is delicious.
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