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    Ranch-Style Brisket and Beans

    Source of Recipe


    16 oz dried pinto beans, rinsed and drained
    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
    3 pound boneless beef brisket, trimmed of fat

    In a 4- or 5-quart electric 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 of 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

    Cover and cook on the low heat setting 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.




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