Recipe 4 All: Ranch-Style Brisket and Beans (Crockpot) Recipe — Every recipe in the World on this site.

Recipe 4 All: Ranch-Style Brisket and Beans (Crockpot) Recipe

Ranch-Style Brisket and Beans (Crockpot)

Yield: 1 Servings
16oz Package dried pinto beans,
2cups Hot water
1lg Onion, chopped
cups Ketchup
3tablespoon Worcestershire sauce
1tablespoon Prepared yellow mustard
¼cups Red wine vinegar
¼cups Packed brown sugar
½teaspoon Seasoned salt
1teaspoon Liquid smoke hickory
3lb Boneless beef brisket,

1. 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 put if necessary). Spread the remaining ketchup mixture over the top of the brisket.

2. 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.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995

Entered by: Lawrence Kellie

Your Ranch-Style Brisket and Beans (Crockpot) is ready. Bon appetit!

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