2 Reviews

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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Hey, Good Cookin'! August 25, 2010

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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16Paws December 11, 2006
West Texas Beef & Beans