Barbecue Brisket Baked Beans
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
- 1 pound beef brisket, cut into bite-sized pieces
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 cup barbecue sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the diced onion and minced garlic to the bottom of the slow cooker.
- Place the brisket pieces on top of the onion and garlic.
- In a small bowl, stir together the barbecue sauce, brown sugar, Dijon mustard, salt, and black pepper until smooth.
- Pour the sauce mixture over the brisket.
- Add the drained pinto beans and stir gently to coat everything evenly.
- Cover and cook on low for 7 hours until the brisket is very tender.
- Stir once more before serving to distribute the sauce.
Notes
If the sauce seems too thin at the end, remove the lid for the last 30 minutes to let it thicken. Leftovers reheat well the next day and taste even better once the flavors have settled. For a smokier profile, use a hickory-flavored barbecue sauce.
Course: Side Dish
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Mixing Bowl