Description

Slow-Cooker Baked Beans with Brisket is a comforting and flavorful dish that’s perfect for cozy dinners, potlucks, or meal prepping. Tender, fall-off-the-bone brisket is simmered to perfection in a rich, savory-sweet baked bean sauce, creating a truly irresistible meal.

Ingredients

– 1 pound dried navy beans, soaked overnight and drained

– 1 (3-pound) beef brisket

– 1 large onion, diced

– 4 cloves garlic, minced

– 2 cups barbecue sauce

– 1/2 cup brown sugar

– 1/4 cup apple cider vinegar

– 2 teaspoons smoked paprika

– 1 teaspoon ground cumin

– 1 teaspoon dry mustard

– 1/2 teaspoon black pepper

– 1/4 teaspoon cayenne pepper (optional)

– Salt to taste

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Instructions

1. In a large skillet over medium-high heat, sear the brisket on all sides until browned, about 3-4 minutes per side.

2. Transfer the seared brisket to a slow cooker.

3. Add the soaked and drained navy beans, onion, garlic, barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, cumin, dry mustard, black pepper, and cayenne (if using) to the slow cooker. Stir to combine.

4. Cover and cook on low for 6-8 hours, or until the beans are tender and the brisket is fall-apart tender.

5. Remove the brisket from the slow cooker and shred or slice it. Return the shredded brisket to the slow cooker and stir to combine.

6. Taste and adjust seasoning with salt as needed.

7. Serve the Slow-Cooker Baked Beans with Brisket warm, with crusty bread, a green salad, and your favorite sides.

Notes

– For extra flavor, you can sear the brisket a day in advance and refrigerate it before adding to the slow cooker.

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

Prep Time: 15
Cook Time: 360
Category: Soups, Stews & Chili
Method: Slow Cooker
Cuisine: American