BBQ Brisket and Beans (Crockpot) |
|
 |
Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 10 |
|
Recipe source: Prevention (December 2011) Ingredients:
4 onions, sliced |
5 lbs beef brisket, trimmed of fat |
1 1/4 cups barbecue sauce |
2 (15 ounce) cans cannellini beans, drained and rinsed |
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary) |
Directions:
1. Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion.
2. Mix barbecue saude and 1 cup of water and then pour over all. Cover and cook on low for 6-8 hours or until brisket is fork tender. Let stand for 15 minutes before slicing Skim fat and reserve for the onion sauce.
3. Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through.
4. Slice brisket and top with sauce and serve with the beans.
|
|