Ranch-Style Brisket and Beans
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.