4 medium onions, sliced
5 lb brisket, trimmed of excess fat
1 1/4 cups your favorite BBQ sauce
1 cup water
2 tbsp chopped fresh rosemary
2 cans (15-oz each) cannellini beans, rinsed
Lightly oil the inside of the slow cooker or crockpot.
Place 3 of the onions in the bottom of the cooker; top with the brisket then the remaining onion.
Mix barbecue sauce with the water and pour over all.
Place lid on cooker and cook on low about 7 hours or until fork tender. Remove from the cooker and let stand 15 minutes before slicing to serve.
While brisket rests, skim fat from the cooker and reserve the sauce. Combine the beans, rosemary, and 1 1/2 cups of the reserved sauce in a saucepan. Cook to warm through.
1 1/4 cups your favorite BBQ sauce
1 cup water
2 tbsp chopped fresh rosemary
2 cans (15-oz each) cannellini beans, rinsed
Lightly oil the inside of the slow cooker or crockpot.
Place 3 of the onions in the bottom of the cooker; top with the brisket then the remaining onion.
Mix barbecue sauce with the water and pour over all.
Place lid on cooker and cook on low about 7 hours or until fork tender. Remove from the cooker and let stand 15 minutes before slicing to serve.
While brisket rests, skim fat from the cooker and reserve the sauce. Combine the beans, rosemary, and 1 1/2 cups of the reserved sauce in a saucepan. Cook to warm through.
Note: File Photo
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