In the heart of Texas, where barbecue is very popular, there's a dish that combines two culinary classics into one mouthwatering masterpiece: BBQ Brisket Baked Beans with Bacon and Brown Sugar. Brisket is a barbecue favorite in Texas and combining it with hearty baked beans, slow-cooked to perfection, creates a dish that's packed with flavor. The smoky notes of the barbecue brisket infuse the beans with richness, making every bite delicious. These beans are so good you may never make canned baked beans again.
This recipe is an adaptation of a recipe by Steve Raichlen in his book, The Brisket Chronicles. I have modified the recipe for my tastes, but the idea came from Steve. This twist on a classic dish is the perfect side dish for any BBQ cookout, family dinner, or summer picnic. It’s also easy to make using canned beans rather than dry beans. Today, we'll explore an easy recipe for making Brisket Baked Beans using simple ingredients.
Try my other recipes for Pork and Beans with Big Chunks of Pork, Tex-Mex Charro Beans and Tex-Mex Refried Beans.
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Ingredients
- Smoked Bacon
- Sweet onion
- Poblano peppers
- Red bell peppers
- Jalapeño peppers
- Garlic cloves
- Barbecue sauce
- Dark brown sugar
- Beer
- Molasses
- Tomato paste
- Dry yellow mustard powder
- Cayenne pepper
- Kosher salt
- Black pepper
- Canned great northern beans
- Canned kidney beans
- Canned navy beans
- Chopped barbecue brisket
See the printable recipe card for details.
Instructions
Brisket baked beans can be made a slow cooker, crock pot or Dutch oven inside a conventional oven. If using a Dutch oven, preheat the oven to 275°F.
Chop the slices of bacon into ¼-inch pieces. Place the chopped bacon in a large Dutch oven. Cook over medium heat, stirring occasionally, until the bacon fat renders, about 6 minutes.
Add the onion, poblano pepper, red bell pepper, jalapeño peppers and garlic to the cooked bacon. Stir to combine. There is no need to remove the bacon grease.
Cook, stirring occasionally, until the vegetables have softened, about 7 minutes. If using a slow cooker or crock pot, transfer the bacon and vegetable mixture to the slow cooker.
Drain and rinse the beans under cold water. Place beans in with the crispy bacon and vegetable mixture. Add the remaining ingredients. Stir the bean mixture combine.
Place the Dutch oven inside the preheated oven, uncovered, and cook 2 hours until the sauce thickens. If using a slow cooker or crock pot, cover and cook on low heat for 6 hours or until the beans are tender and the flavors have combined. Stir occasionally.
Variations
This recipe is easy to change. If you have trouble finding kidney beans, navy beans or great northern beans, try pinto beans, white beans or even black beans. For a sweet flavor, add one-third cup real maple syrup.
Serving Suggestions
Serve the Brisket Baked Beans as a tasty side dish alongside your favorite BBQ meats, hot dogs, potato salad, macaroni salad or cole slaw.
Storage
Leftover beans can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or on the stove before serving.
Top Tip
Use high-quality brisket for the best flavor. Smoked brisket works especially well in this recipe. Adjust the seasonings to suit your taste preferences. Add more barbecue sauce for extra sweetness or spice things up with additional jalapeños.
Final Thoughts
With its smoky bacon, tender brisket, and rich barbecue flavor, these homemade baked beans are sure to become a favorite recipe at your next BBQ cookout or family dinner. This easy recipe takes classic baked beans to a whole new level, making it the perfect, tasty side dish for any occasion. Fire up the grill, gather your ingredients, and get ready to savor the delicious flavors of Brisket Baked Beans. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Easy BBQ Brisket Baked Beans with Bacon & Brown Sugar Recipe
Ingredients
- 5 pieces bacon smoked
- 1 sweet onion chopped
- 1 poblano pepper stemmed, seeded and chopped
- 1 red bell pepper stemmed, seeded and chopped
- 2 jalapeño peppers stemmed, seeded and minced
- 2 cloves garlic minced
- 1 cup barbecue sauce
- ¼ cup brown sugar packed
- 12 ounces beer preferably dark
- ¼ cup molasses
- ¼ cup tomato paste
- 2 teaspoon yellow mustard powder
- 2 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ¼ teaspoon cayenne pepper
- 15 ounces canned great northern beans rinsed
- 15 ounces canned kidney beans rinsed
- 15 ounces canned navy beans rinsed
- 2 cups chopped barbecue brisket from the point or the flat
Instructions
- Brisket baked beans can be made a slow cooker, crock pot or Dutch oven inside a conventional oven. If using a Dutch oven, preheat the oven to 275°F.
- Chop the slices of bacon into ¼-inch pieces. Place the chopped bacon in a large Dutch oven. Cook over medium heat, stirring occasionally, until the bacon fat renders, about 6 minutes.
- Add the onion, poblano pepper, red bell pepper, jalapeño peppers and garlic to the cooked bacon. Stir to combine. There is no need to remove the bacon grease. Cook, stirring occasionally, until the vegetables have softened, about 7 minutes.
- If using a slow cooker or crock pot, transfer the bacon and vegetable mixture to the slow cooker.
- Add the remaining BBQ sauce, brown sugar, beer, molasses, tomato paste, mustard powder, kosher salt, black pepper and cayenne pepper. Stir to combine.
- Drain and rinse the beans under cold water. Place beans in with the bacon and vegetable mixture. Add the chopped brisket and stir to combine.
- Place the Dutch oven inside the preheated oven, uncovered, and cook 2 hours until the sauce thickens. If using a slow cooker or crock pot, cover and cook on low heat for 6 hours or until the beans are tender and the flavors have combined. Stir occasionally.
- Serve the Brisket Baked Beans as a tasty side dish alongside your favorite BBQ meats, hot dogs, potato salad, or macaroni salad.
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