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Ranch-Style-Brisket-and-Beans-Crockpot

Ranch-Style Brisket and Beans (Crockpot recipe image
This hearty ranch-style brisket and beans dish delivers deep, savory flavors with every bite. The beef brisket becomes incredibly tender, melting in your mouth, while the pinto beans absorb the rich, tangy sauce made from ketchup, Worcestershire, and a hint of liquid smoke. Perfect for family dinners, potlucks, or meal prep, this slow-cooker recipe requires minimal effort but yields maximum satisfaction. The combination of sweet, tangy, and smoky notes creates a comforting meal that pairs well with crusty bread or cornbread. Ideal for busy weeknights or lazy weekend cooking sessions.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 572.0
Dietary: Gluten-free
Description
This hearty ranch-style brisket and beans dish delivers deep, savory flavors with every bite. The beef brisket becomes incredibly tender, melting in your mouth, while the pinto beans absorb the rich, tangy sauce made from ketchup, Worcestershire, and a hint of liquid smoke. Perfect for family dinners, potlucks, or meal prep, this slow-cooker recipe requires minimal effort but yields maximum satisfaction. The combination of sweet, tangy, and smoky notes creates a comforting meal that pairs well with crusty bread or cornbread. Ideal for busy weeknights or lazy weekend cooking sessions.
Ingredients
  • 16 ounce Package dried pinto beans,
  • 2 cups Hot water
  • 1 large Onion, chopped
  • 1.5 cups Ketchup
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Prepared yellow mustard
  • 0.25 cups Red wine vinegar
  • 0.25 cups Packed brown sugar
  • 0.5 teaspoons Seasoned salt
  • 1 teaspoon Liquid smoke hickory -flavoring
  • 3 pounds Boneless beef brisket, -trimmed of fat
Directions
  1. 1
    Rinse and drain the dried pinto beans, picking over them to remove any debris.
  2. 2
    In a 4- or 5-quart electric slow cooker, combine the pinto beans, hot water, and chopped onion.
  3. 3
    In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, red wine vinegar, brown sugar, seasoned salt, and liquid smoke until smooth.
  4. 4
    Stir half of the ketchup mixture into the beans in the slow cooker.
  5. 5
    Place the beef brisket on top of the beans, cutting it into smaller pieces if necessary to fit the cooker.
  6. 6
    Spread the remaining ketchup mixture evenly over the top of the brisket.
  7. 7
    Cover the slow cooker and cook on the low heat setting for 9 to 10 hours, stirring once or twice if possible, until the beans and beef are tender.
  8. 8
    Skim off any excess fat from the top of the sauce before serving.
  9. 9
    Slice the meat across the grain and serve with the beans and sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 572.0kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 20.0mg1%
Total Carbohydrate 108.0g36%
Dietary Fiber 36.0g144%
Sugars 4.0g
Protein 36.0g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, soak dried pinto beans overnight in cold water before using, then drain and rinse. This can reduce cooking time and improve digestibility.

If you prefer a thicker sauce, let the dish cook uncovered for the last 30 minutes of cooking time.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

This dish tastes even better the next day as the flavors meld together. Reheat gently on the stove or in the microwave.

For added heat, include 1-2 diced jalape&# 195;±os or a dash of hot sauce in the ketchup mixture.

Keywords: brisket, pinto beans, crockpot, slow cooker, beef, beans, ranch style, bbq, smoky, comfort food, family dinner, easy, hearty, protein, meal prep
Read it online: https://www.chefs-mate.com/recipe/ranch-style-brisket-and-beans-crockpot/