Description

Indulge in the rich, comforting flavors of Slow-Cooker Baked Beans with Brisket – a hearty and satisfying dish that’s perfect for busy weeknights or weekend gatherings.

Ingredients

– 2 pounds dried navy beans, soaked overnight and drained

– 1 pound beef brisket, trimmed and cut into 2-inch cubes

– 1 large onion, diced

– 4 cloves garlic, minced

– 1 cup ketchup

– 1/2 cup brown sugar

– 1/4 cup molasses

– 2 tablespoons Dijon mustard

– 1 teaspoon smoked paprika

– 1/2 teaspoon ground cumin

– Salt and pepper to taste

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Instructions

– In a large slow cooker, combine the soaked and drained beans, brisket, onion, and garlic.

– In a small bowl, whisk together the ketchup, brown sugar, molasses, Dijon mustard, smoked paprika, and cumin. Pour the sauce over the bean and brisket mixture and stir to combine.

– Cover the slow cooker and cook on low for 8-10 hours, or until the beans are tender and the brisket is fall-apart tender.

– Season with salt and pepper to taste.

– Serve the Slow-Cooker Baked Beans with Brisket warm, garnished with fresh parsley if desired. Enjoy with cornbread or crusty bread on the side.

Notes

For a smoky flavor, you can add a few drops of liquid smoke to the sauce. Leftover Slow-Cooker Baked Beans with Brisket can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 480
Category: Main Dishes
Method: Slow Cooker
Cuisine: American