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Ingredients
1 Pound dried pinto beans
2 Cups hot water
1 Large onion, chopped
1 1/2 Cups ketchup
3 Tablespoons Worcestershire sauce
1 Tablespoon prepared mustard
1/4 Cup red wine vinegar
1/4 Cup packed brown sugar
1/2 Teaspoon seasoned salt
1 Teaspoon liquid smoke flavoring
3 Pounds beef brisket, boned, trimmed of fat
Instructions
In a 4 or 5 quart crockpot 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 of the ketchup mixture into the beans in the crockpot. 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 for 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. To serve, slice the meat across the grain and serve with the beans.