Description

Tender, saucy slow-cooked baked beans with juicy brisket – the ultimate hands-off comfort food for easy weeknight dinners.

Ingredients

– 1 lb dried navy beans, soaked overnight and drained

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

– 1 large onion, diced

– 4 cloves garlic, minced

– 1 cup tomato sauce

– 1/2 cup brown sugar

– 1/4 cup molasses

– 2 tbsp dijon mustard

– 1 tsp smoked paprika

– 1/2 tsp ground cumin

– Salt and pepper to taste

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Instructions

1. – In a large skillet, brown the brisket cubes over medium-high heat until seared on all sides.

2. – Transfer the brisket to a slow cooker. Add the soaked and drained beans, onion, garlic, tomato sauce, brown sugar, molasses, mustard, paprika, and cumin. Stir to combine.

3. – Cover and cook on low for 8-10 hours, until the beans are very soft and the brisket is tender.

4. – Season with salt and pepper to taste.

5. – Serve the Slow-Cooker Baked Beans with Brisket warm, garnished with fresh parsley if desired.

Notes

For best results, soak the beans overnight before cooking. The slow cooking allows the flavors to meld together perfectly. Leftovers can be stored in the refrigerator for up to 5 days.

Prep Time: 20
Cook Time: 480
Category: Main Courses
Method: Slow Cooker
Cuisine: American