West Texas Beef & Beans
photo by Pierre Dance
- Ready In:
- 10hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 453.59 453.59 g red beans or 453.59 g navy beans, sorted and washed (look in the dark corners of the pantry, you'll find something)
- 473.18 473.18 ml chicken stock or 473.18 ml vegetable stock (Homade is best)
- 2 yellow onions, chopped
- 4 clove garlic, minced
- 2 jalapenos, seeded,devained,minced
- 473.18 ml tomato sauce (my recipe 76752)
- 59.14 ml Worcestershire sauce
- 14.79 ml coleman dry mustard
- 1.23-2.46 ml crushed red chili pepper flakes
- 59.14 ml red wine vinegar
- 59.14 ml brown sugar, lightly packed
- salt & freshly ground black pepper
- 4.92 ml liquid smoke
- 14.79 ml New Mexico chili powder, freshly ground
- 1360.77 g beef brisket, trimmed of fat
directions
- Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
- Place Brisket in the beans and top with the other cup of Tomato Sauce.
- Cover and cook on low heat, 9-10 hours.
- Re-adjust seasoning.
- Remove meat to a cooling rack. Let beans cool and skim fat from the top.
- Either shred the meat or cut it into bite size pieces. Return to pot.
- Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522
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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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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!
Tweaks
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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...
-
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!
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.