BBQ Brisket and Beans (Crockpot)

• onions, sliced↗4
• beef brisket, trimmed of fat↗5 lbs
• barbecue sauce↗1 1⁄4 cups
• (15 ounce) cans cannellini beans, drained and rinsed↗2
• fresh rosemary, chopped (or 2 teaspoons dried rosemary)↗2 tablespoons

Step-by-step instructions

1. 1

   Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion.

2. 2

   Mix barbecue saude and 1 cup of water and then pour over all. Cover and cook on low for 6-8 hours or until brisket is fork tender. Let stand for 15 minutes before slicing Skim fat and reserve for the onion sauce.

3. 3

   Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through.

4. 4

   Slice brisket and top with sauce and serve with the beans.