West Texas Beef & Beans - cooking recipe

Ingredients

1 1 lb red beans or 1 lb navy beans, sorted and washed (look in the dark corners of the pantry, you'll find something)
2 2 cups chicken stock or 2 cups vegetable stock (Homade is best)
2 yellow onions, chopped
4 cloves garlic, minced
2 jalapenos, seeded,devained,minced
2 cups tomato sauce (my recipe 76752)
1/4 cup Worcestershire sauce
1 tablespoon coleman dry mustard
1/4 - 1/2 teaspoon crushed red chili pepper flakes
1/4 cup red wine vinegar
1/4 cup brown sugar, lightly packed
salt & freshly ground black pepper
1 teaspoon liquid smoke
1 tablespoon New Mexico chili powder, freshly ground
3 lbs beef brisket, trimmed of fat

Preparation

Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
Place Brisket in the beans and top with the other cup of Tomato Sauce.
Cover and cook on low heat, 9-10 hours.
Re-adjust seasoning.
Remove meat to a cooling rack. Let beans cool and skim fat from the top.
Either shred the meat or cut it into bite size pieces. Return to pot.
Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522