In the last year, I have finally stopped wasting food (since I always seem to think I am cooking for an army) and I have started freezing food. This comes in especially useful now that I have to leave the house for work everyday, and therefore need to think about lunch. Actually, one of the biggest drivers for me to cook every night is the fact that if I don’t, I will have to buy lunch the next day. Buying lunch the next day equals expensive, and not always so tasty. So cooking and freezing is a win all around!
Why the talk about freezing food? Well, this meal was a direct result of getting creative with some frozen left overs! I had been wanting to make homemade baked beans, I had been wanting to eat my brisket that was in the freezer (recipe here) AND Lara made an amazing coke-based BBQ sauce….it was the perfect storm! The recipe popped into my head, I had a day off, and it would provide a super healthy lunch for both me & Lara all week. Done!
The final ingredient in this perfect storm? I didn’t think there was ANY way Ryan would buy in to a bean-based meal, but he loved it! It is just that good!
Coke Brisket Baked Beans
- 1 lb dried Northern Beans
- 2 cups Chicken Stock
- olive oil
- 2 cloves of garlic (chopped)
- 1/2 red onion (chopped)
- 1 jalapeno (seeded & chopped)
- 2/3 cup Pepsi or Coke
- 16 oz ketchup
- 3 dashes of Worcestershire Sauce
- Hot pepper sauce (I used 3 dashes, this is optional)
- 1/3 cup water
- 1 lb prepared brisket
- In a medium saucepan, place olive oil (about 1 -2 tbsp) and garlic in pan (no heat yet, just let the garlic soak)
- In a large dutch oven, cover the beans with 2 inches of water and bring to a boil, covered
- Once rapidly boiling, remove from the heat and allow to sit for 90 minutes (or more)
- Place the pan with the garlic and oil over medium heat
- When oil is hot, add onions and peppers
- Cook until onions begin to turn translucent
- Meanwhile, pour chicken broth over the sitting beans and place on medium-high heat. Allow it to get to a simmer, but not a boil.
- Add Coke and ketchup to the saucepan with the veggies, stirring well
- Add Worcestershire sauce, hot sauce and water and bring to a boil
- Meanwhile, chop up your prepared brisket into bite sized pieces
- When the sauce has boiled, pour it into the bean pot and stir well
- Add brisket to the beans, and stir well
- Bring the pot to a simmer, cover, and let simmer for at least 2 hours, or for up to 4 hours (alternatively, you may actually bake the beans at 350, covered)
- If you would like the sauce to be a little thicker, remove the lid from the pot for the last 30 minutes of cooking
- You may serve as is, this is a meal on its own, or over rice pilaf