4 medium onions, sliced
5 pound beef brisket, trimmed of fat
1 ¼ cups organic barbecue sauce
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 tablespoons chopped fresh rosemary
1. Put three-quarters of the onions in lightly oiled slow cooker pot. Top with brisket and remaining onions. Mix barbecue sauce and 1 cup water. Pour into pot.
2. Cover and cook on low 6 to 7 hours or until brisket is fork-tender. Let stand 15 minutes before slicing. Skim fat from pot and reserve onion sauce.
3. Combine beans, rosemary, and 1 ½ cups of the onion sauce in saucepan and warm through. Slice brisket, top with more sauce, and serve with beans.