Friday, May 9, 2014

Baked Beans with Brisket

These are just  the  best   beans ever and it is a slow cooker recipe.   It makes 6-8 servings

5-15.5 ounce cans Great Northern Beans drained and rinsed
2 cups pre cooked cubed Brisket  * see note below
1/2 cup molasses
1/2 cup light  brown sugar
1 large yellow  chopped onion
1 tsp. dry mustard
1 can 14.5 oz. can diced tomatoes
1 bay leaf
1 tsp minced garlic
1/2 cup BBQ sauce
1/2 cup  ketchup

Dump all ingredients  into the slow cooker and stir, pour in the rinsed and drained beans and stir again.  Place the lid and  set the slower cooker  on high for  2 hours and reduce to low for another  4 hours.  The last hour of cooking add more BBQ if needed to keep beans  from drying out.
*note...  when I cook  brisket I always save a container of about  2 cups of chopped  up brisket to put in the  freezer, to save for my  beans.  Just  set  out to thaw the  night before making the beans.

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