West Texas Beef & Beans

"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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photo by Pierre Dance photo by Pierre Dance
photo by Pierre Dance
photo by Pierre Dance photo by Pierre Dance
Ready In:
10hrs 30mins
Ingredients:
15
Serves:
6
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ingredients

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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

  1. 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...
     
  2. 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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Tweaks

  1. 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...
     
  2. 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

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.
 
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