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    You are in: Home / Recipes / West Texas Beef & Beans Recipe
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    West Texas Beef & Beans

    West Texas Beef & Beans. Photo by Pierre Dance

    1/2 Photos of West Texas Beef & Beans

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    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 30 mins

    30 mins

    10 hrs

    Pierre Dance's Note:

    My friend Joline is from Odessa Texas. She says her Mum and Gram' have been making this since before she was born. In the early 1960's her Mum got a crock pot and she changed the recipe over to meet the new technology. My Sister Eve claims there are summer foods and winter foods, but I don't buy that. A good robust soup, stew, or chili taste as good or maybe better in August as opposed to February. I just move the crock pot out to the patio table to keep the heat down in the house. The hot weather? Cook and eat in the shade, have plenty of cold beer and/or Sangria on hand and think how much nicer it will be after sundown. If you were never hot, you would never appreciate the cool! Is that Zen or what? As with most soups, stews, and chilies this is best prepared the day before and reheated to serve. It freezes well for quick meals a month or two from now.

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    Units: US | Metric


    1. 1
      Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
    2. 2
      Place Brisket in the beans and top with the other cup of Tomato Sauce.
    3. 3
      Cover and cook on low heat, 9-10 hours.
    4. 4
      Re-adjust seasoning.
    5. 5
      Remove meat to a cooling rack. Let beans cool and skim fat from the top.
    6. 6
      Either shred the meat or cut it into bite size pieces. Return to pot.
    7. 7
      Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My Corn Sticks), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522

    Ratings & Reviews:

    • on August 25, 2010


      Really good! I love the flexibility in the variety of beans. I actually used 2 lbs of pinto beans and 2 lbs of chuck roast, as that's what I had on hand. I doubled all the other ingredients except the mustard powder b/c I ran out. I used cider vinegar instead of wine vinegar as well. I held off on adding the tomato sauce, vinegar and worchestershire sauce until the beans were soft, just to make sure the acidity didn't effect them. It turned out fabulously with a ton of leftovers, even after my family of six enjoyed it. I figure we can refry the beans and have bean burritos another night or something, or as a side dish with a meal or two, or for lunch for several days...

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    • on December 11, 2006


      I can't believe I am the first one to review this recipe. It is soooo tasty....and different. Sort of cross between BBQ beans, smoked brisket, and chili. The best of all. The only change I made was to use a boneless chuck roast instead of a brisket since that is what I had. Don't be intimitaded by the long list of ingredients, it goes together fast and smell wonderful while it is cooking in the crockpot. DH and I ate this with rice and corn muffins, smacking our lips and going yum the whole time. Thanks for sharing Pierre...this is a winner!

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    Nutritional Facts for West Texas Beef & Beans

    Serving Size: 1 (406 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 922.5
    Calories from Fat 557
    Total Fat 61.8 g
    Saturated Fat 24.5 g
    Cholesterol 165.5 mg
    Sodium 965.8 mg
    Total Carbohydrate 43.0 g
    Dietary Fiber 9.4 g
    Sugars 15.6 g
    Protein 48.3 g

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