Smokey brisket transforms a Louisiana classic.
1 lb small red beans
1 Tbs oil
1 small white onion diced small
1 Poblano, diced small
6 cloves garlic, minced
4 cups chicken broth
2 Tbs of fresh oregano or 1 tsp dried
2 Tbs of fresh thyme or 1 tsp dried
1 bay leaf
1 Tbs of smoked paprika
1/2 lb smoked brisket or other smoked meat
Salt and pepper to taste
Soak red beans overnight in 6 cups of water. If you don’t have time, bring red beans and water to a boil for 5 minutes in a large pan. Cover and remove from heat, let sit for 1 hour.
Saute onions and poblano in a skillet with 1 tbs of oil until onion is translucent and soft. Add garlic and cook for one more minute.
Place beans, broth, oregano, thyme, bay leaf, paprika, brisket and sautéed vegetables into a crockpot and cook on low 6 hours.
Mash beans with a bean masher or a fork and cook for 1 more hour.
Season with salt and pepper as needed, serve over rice.