The 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.
1 Small Brisket
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.)
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.
When you are ready to serve, cut your brisket into fairly large pieces and serve in the beans.