West Texas Beef & Beans

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 1 lb pinto beans or 1 lb black beans or 1 lb great northern beans or 1 lb kidney beans or 1 lb red beans or 1 lb navy beans, sorted and washed (look in the dark corners of the pantry, you'll find something)
• 2 cups beef stock or 2 cups chicken stock or 2 cups vegetable stock (homade is best)
• 2 yellow onions, chopped
• 4 cloves garlic, minced
• 2 jalapenos, seeded,devained,minced
• 2 cups tomato sauce (my recipe 76752)
• 1/4 cup worcestershire sauce
• 1 tablespoon coleman dry mustard
• 1/4-1/2 teaspoon crushed red chili pepper flakes
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar, lightly packed
• salt & freshly ground black pepper
• 1 teaspoon liquid smoke
• 1 tablespoon new mexico chili powder, freshly ground
• 3 lbs beef brisket, trimmed of fat

Recipe

• 1 place everything except 1 cup tomato sauce and the brisket in the crock pot, mix well.
• 2 place brisket in the beans and top with the other cup of tomato sauce.
• 3 cover and cook on low heat, 9-10 hours.
• 4 re-adjust seasoning.
• 5 remove meat to a cooling rack. let beans cool and skim fat from the top.
• 6 either shred the meat or cut it into bite size pieces. return to pot.
• 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