Ingredients
- ½ pound dried cranberry, pinto or butter beans, or 1 15-oz can
- 3 cloves garlic
- 2 bay leaves
- 4 pounds brisket
- 2 large onions, sliced thick
- 2 stalks celery, sliced
- 1 large sweet potato, chunked
- 4 large carrots, chunked
- 1 28-oz can whole plum
- 12 oz. fresh cranberries
- 1 Tbs. thyme
- 2 tsp. salt
- coarsely ground pepper
- tomatoes
Directions
- Soak the beans overnight, then cook in salted water, along with the whole garlic cloves and bay leaves, until just barely tender.
- When the beans are ready, season the brisket with salt and pepper and place into a large roasting pan. Cover with the onions, celery, carrots, tomatoes (with juice) and cranberries. Spoon on the cooked beans along with 1 cup of the bean broth. Sprinkle with the thyme and a few more grinds of pepper.
- Cover tightly and bake at 325˚ for 4-5 hours.