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Ranch-Style Brisket and Beans

Source of Recipe

Marla


List of 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




Recipe

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 brisket. 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. Yield: 6
servings.