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West Texas Beef & Beans

  • 630minutes
  • 922calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B12, H, D
MineralsZinc, Copper, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 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. 2 cups beef stock or 2 cups chicken stock or 2 cups vegetable stock (Homade is best)

  3. 2 yellow onions , chopped

  4. 4 cloves garlic , minced

  5. 2 jalapenos, seeded,devained,minced

  6. 2 cups tomato sauce (my recipe 76752)

  7. 1/4 cup Worcestershire sauce

  8. 1 tablespoon coleman dry mustard

  9. 1/4-1/2 teaspoon crushed red chili pepper flakes

  10. 1/4 cup red wine vinegar

  11. 1/4 cup brown sugar , lightly packed

  12. salt & freshly ground black pepper

  13. 1 teaspoon liquid smoke

  14. 1 tablespoon New Mexico chili powder , freshly ground

  15. 3 lbs beef brisket , trimmed of fat

Instructions Jump to Ingredients ↑

  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

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