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| 16 x ca. 30 g | Package dried pinto beans, rinsed, drained, and picked over |
| 2 Tasse | water hot |
| 1 gross | Onion chopped |
| 1 1/2 Tasse | ketchup |
| 3 Teelöffel | Worcestershire Sauce |
| 1 Teelöffel | Prepared yellow mustard |
| 1/4 Tasse | red wine vinegar |
| 1/4 Tasse | brown sugar packed |
| 1/2 Teelöffel | salt seasoned |
| 1 Teelöffel | Liquid smoke hickory flavoring |
| 3 x ca. 450 g | Boneless beef brisket, trimmed of fat |
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1. In a 4- or 5-quart 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 put if necessary). Spread the remaining ketchup mixture over the top of the brisket.
2. 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.
Entered by: Lawrence Kellie
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