CP BBQ Beef Brisket And Beans - 28g Carbs, 4g Fiber
From: 101 Recipes You Can't Live Without VIA Prevention
Slow cooking beef ensures you'll get a tender, tasty piece of meat
every time. Be wary of barbecue sauce—it can be a sneaky source of
sodium—and be sure to buy a sauce with fewer than 300 mg per serving.
Beans are a good source of both fiber and protein, so they make the
perfect filling side.
Prep Time: 15 min
Total Time: 6 1/4 hours
Servings: 8
4 med onions, sliced
5 lb beef brisket, trimmed of fat
1 1/4 cup barbecue sauce (we used Annie's Naturals Organic Original
Recipe BBQ Sauce)
2 (15 oz cans) cannellini beans, rinsed and drained
2 Tbsp chopped fresh rosemary
1. Put three-quarters of the onions in lightly oiled slow cooker pot.
Top with brisket and remaining onions. Mix barbecue sauce and 1 cup
water. Pour into pot.
2. Cover and cook on low 6 to 7 hours or until brisket is fork-tender.
Let stand 15 minutes before slicing. Skim fat from pot and reserve
onion sauce.
3. Combine beans, rosemary, and 1 1/2 cups of the sauce in saucepan
and warm through. Slice brisket, top with more sauce, and serve with
beans.
Servings: 8
Serving Size: about 4 1/2 oz meat and 1/3 cup beans
Nutrition per Serving:
414 Calories, 10g Fat, 3g Sat Fat, 531mg Sodium, 50g Protein,
28g Carbs, 4g Fiber
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