8 responses to “It All Started with a Pot of Beans”

  1. marthaandme

    This sounds like a great method. Brisket is my all-time favorite. I usually make my own BBQ sauce, but since I use ketchup in it, it's not exactly gourmet!

  2. ReadyMom

    I've been meaning to cook beans from the bag–instead of relying on the canned variety. Thanks for the tips.

  3. kerry dexter

    what does one do with red beans? red beans and rice!

  4. Jennifer Margulis

    I don't think I've ever eaten brisket. Is that possible?!

  5. debbie koenig

    Marthaandme, I've seen loads of bbq sauce recipes that call for ketchup–no shame there!

    Kerry, I'd love to do red beans and rice, but all the recipes I've seen call for pork and I don't go there. Do you know of a good version that doesn't use hamhocks, etc?

    Jennifer: Whoa. I don't think that's possible, no. Get yourself some brisket, stat!

  6. kerry dexter

    my red beans and rice are vegetarian –leave out the pork, adjust the spices to taste. you could make it with other meats, I am sure, too.

  7. Jesse

    Zomg….made this for dinner tonight and it is SO GOOD. That beans recipe is amazing, and I'm not usually one for baked beans. I made the brisket yesterday and shredded the whole thing, let it soak up the sauce overnight, and am serving it tonight on big rolls sloppy Joe style, beans on the side. Awesomeness.

  8. debbie koenig

    Hey, Jesse, that's great! Makes me want this now.

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