West Texas Beef & Beans

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“My friend Joline is from Odessa Texas. She says her Mum and Gram' have been making this since before she was born. In the early 1960's her Mum got a crock pot and she changed the recipe over to meet the new technology. My Sister Eve claims there are summer foods and winter foods, but I don't buy that. A good robust soup, stew, or chili taste as good or maybe better in August as opposed to February. I just move the crock pot out to the patio table to keep the heat down in the house. The hot weather? Cook and eat in the shade, have plenty of cold beer and/or Sangria on hand and think how much nicer it will be after sundown. If you were never hot, you would never appreciate the cool! Is that Zen or what? As with most soups, stews, and chilies this is best prepared the day before and reheated to serve. It freezes well for quick meals a month or two from now.”
10hrs 30mins

Ingredients Nutrition


  1. Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
  2. Place Brisket in the beans and top with the other cup of Tomato Sauce.
  3. Cover and cook on low heat, 9-10 hours.
  4. Re-adjust seasoning.
  5. Remove meat to a cooling rack. Let beans cool and skim fat from the top.
  6. Either shred the meat or cut it into bite size pieces. Return to pot.
  7. 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

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