• Texas Brisket And Beans

    TEXAS BRISKET AND BEANSThe idea for this recipe came from our cousin, Shondra Davis, who probably makes the best brisket and beans that I have ever eaten. This recipe varies from our last posted bean recipe.

    I usually take two days to cook this dish because I like to rub my brisket to make sure that all kinds of great flavor attacks the meat. I can’t give you the name of the rub I am using today because it cannot be purchased in the U.S. However, I usually use an Adkins rub which is also very good.

    Ingredients

    1 Small Brisket
    Olive Oil
    Brisket Rub
    1 Pound Pinto Beans
    Onions, ringed in large rings (I used 2.)
    Jalepenos (I normally use 2 fresh, but today I am using bottled.)
    3/4 Cup Sugar or to taste
    2 pods fresh garlic
    1 Can Rotel Tomatoes or your favorite salsa
    1/2 Cup Bacon Fat (You can omit, but it will make a great taste.)

    Preparation

    Place brisket in a pie plate or something similar. Rub a small amount of olive oil into brisket. Sprinkle just enough rub to massage well into one side of brisket and then repeat on the other side.

    Cover container with foil and put all in the fridge. Repeat at the end of day 1.

    Rub brisket again on the second day. Sometimes I do two rubs on the second day and cook on the third day. Today (the second day), I rubbed brisket this morning and am cooking this afternoon.

    When you are ready to cook, preheat oven to 300 degrees.

    Pour your washed beans into a large pan. Mine looks a little rough because it is probably at least 60 years old and belonged to my dear Aunt Vesta. I’d never consider using another!

    Lay brisket on beans.

    In no particular order add onions, peppers, sugar, garlic, Rotel, and bacon fat. Cover with enough water not to have to add more if possible. I cover to fill to about 3/4 of the pan. I also salt here, but you may not like as much salt as we do. Remember, that your brisket rub will have some salt in it.

    Cook uncovered in the oven for several hours. Time will depend on the size of your brisket. When it is very tender, it is done.

    Just rub in oil and then some of the brisket rub, just enough so that it will soak in well.

    Rub in oil and then some of the brisket rub, just enough so that it will soak in well.

    There is no rhyme or reason. Just pile your ingredients into the pan.

    There is no rhyme or reason. Just pile your ingredients into the pan.

    I'm not the bean eater than the rest of the family is; however, these would be my favorite bean recipe.

    I’m not the bean eater that the rest of the family is; however, this would be my favorite bean recipe.

     When you are ready to serve, cut your brisket into fairly large pieces and serve in the beans.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
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    2 Responses to Texas Brisket And Beans

    1. Shitilla Rutledge says:

      love your recipes and you talking about Texas and your Aunt Vesta.

      • Fredda Jones Fredda Jones says:

        Thanks so much! My Aunt Vest was a tremendous part of my life; I’d give most of what we have to be able to sit down with her one more time now that I am old enough to know what I need to say.

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