Ranch style beans, a Texas staple, are pinto beans cooked in a highly addictive tomato-chile gravy. In this slow cooker dish, dried pinto beans are transformed to their tender end state without getting mushy. No soaking, no worrying. Add beef brisket into the mix and you have an easy, satisfying meal that gets rounded out with some coleslaw and cornbread.
Stay tuned for the delicious Mexican Skillet Cornbread that I served alongside the brisket and beans.
16 ounces dried pinto beans, rinsed and drained
2 cups hot water
1 large onion, chopped
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1/4 cup red wine vinegar
1/4 cup packed brown sugar
3 pounds boneless beef brisket, trimmed of fat
Coleslaw and cornbread, to serve
1. In 5-quart slow cooker, combine the pinto beans, water, and onion.
2. In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, and brown sugar.
3. Stir half of the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans. Spread the remaining ketchup mixture over the top of the brisket.
4. Cover and cook on low heat setting 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top.
5. To serve, slice the meat across the grain and serve with the beans.
Serves 6 to 8
Recipe from Recipe Lion
Ottawa-based artist Kalie Mattson has a new EP coming out next week titled ‘Avalanche’. A little bit pop, a little bit soft folk. It’s really good.
‘A Long Time Ago’ highlights the quieter side.
All you album cover loving peeps are going to like this clever video.
Check out Kalle Mattson on his Website where you can learn of upcoming world tour dates and buy the music.