Oh my smoky good-gracious-ness. Please, take a spoon and reach through the screen for a bite.
I picked up half a pound of brisket from a nearby BBQ joint and dropped into the slow cooker with a bag of beans and other pantry staples…and WOW-WY!
This is a fantastic way to use up any leftover BBQ meat…or you could just order extra next time you go out! I love pairing more expensive meats with beans…great way to stay on budget while still eating wholesome, hearty and delicious meals!
Thanks to my friends at Hurst Beans for inspiring this fantastic meal! {Look for their 15 Bean Soup & Cajun 15 Bean Soup in the dried bean aisle at your grocery store!}
Make a batch of this fantastic soup for your Super Bowl-Commercial Watching party! 😉
Smoky Brisket & Cajun 15 Bean Soup
Adapted from: Cajun 15 Bean Soup with Smoked Turkey
Yield – 6 to 8 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours
Ingredients
- 20 oz. bag HamBeens Cajun 15 Bean Soup
- 1 small white onion, chopped
- 3 garlic cloves, crushed
- 1 cup chopped celery
- 15 oz. can diced tomatoes, undrained
- 1/2 lb. cooked brisket
- 1/2 cup BBQ sauce
- Salt and pepper to taste
Directions
- Soak beans in a bowl of hot water for an hour, or overnight in room temp water.
- Add all the ingredients, including the Cajun seasoning packet, plus 9 cups of water to the slow cooker. Set on low and cook for 8 hours, or high for 6 hours.
- Season to taste.
- Serve Smoky Cajun Brisket & Bean Soup.
Disclosure: This is a sponsored recipe on behalf of Hurst Beans. As always, opinions are my own.
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