MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ranch-Style Brisket and Beans
 Categories: Beans, Beef, Crockpot, Smoked
      Yield: 8 Servings
 
     16 oz Dried pinto beans; rinsed
           - & drained
      2 c  Water; hot
      1 lg Onion; chopped
  1 1/2 c  Ketchup
      3 tb Worcestershire sauce
      1 tb Prepared yellow mustard
    1/4 c  Red wine vinegar
    1/4 c  Brown sugar; packed
    1/2 ts Seasoned salt
      1 ts Liquid smoke hickory
           - flavoring
      3 lb Boneless beef brisket;
           - trimmed of fat
 
  In a 4 or 5 qt electric slow cooker, combine the pinto beans,
  water, and onion. In a medium bowl, mix together the ketchup,
  Worcestershire sauce, mustard, vinegar, brown sugar, seasoned
  salt, and liquid smoke. Stir half of the ketchup mixture into the
  beans in the slow cooker. Place the brisket on top of the beans;
  cut to fit into the pot if necessary Spread the remaining ketchup
  mixture over the top of the brisket.
  
  Cover and cook on the 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. To serve, slice the meat across the grain
  and serve with the beans.
  
  Recipe by The Best Slow Cooker Cookbook Ever
  
  From: Becky Palki
 
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