Description

These Smoked Brisket Baked Beans are smoky, sweet, tangy, and deeply satisfying. Made with leftover brisket, bacon, and a rich sauce, they’re the perfect side dish for any barbecue or potluck.

Ingredients

Scale

2 cups smoked brisket, finely chopped or shredded
4 slices bacon, diced
1 large yellow onion, diced
4 cloves garlic, minced
3 cans (15 oz each) navy beans or great northern beans, drained and rinsed
1 cup ketchup
½ cup brown sugar, packed
2 tablespoons molasses
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
¼ cup bourbon (optional)
½ cup low-sodium chicken broth
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon black pepper, freshly ground
½ teaspoon salt (or to taste)

Instructions

Cook the bacon: Place a large skillet over medium heat. Add diced bacon and cook until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
Sauté the onion and garlic: Add diced onion to the skillet with reserved bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Build the sauce: In a medium mixing bowl, whisk together ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, Dijon mustard, bourbon (if using), chicken broth, smoked paprika, chili powder, black pepper, and salt. Taste and adjust seasoning if needed.
Combine everything in the slow cooker: Add drained and rinsed beans to the slow cooker. Add chopped smoked brisket, cooked bacon, and sautéed onion and garlic. Pour sauce over everything and stir well to combine.
Slow cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. LOW is recommended for best flavor development.
Check and adjust: About 30 minutes before serving, stir the beans. If too thick, add a splash of chicken broth or water. If too thin, leave lid off for the last 30 minutes. Taste and adjust salt and pepper if needed.
Rest and serve: Let beans sit in slow cooker on WARM for 10-15 minutes before serving. Serve hot.

Notes

For best results, cook on LOW. Beans are even better the next day. If using leftover brisket, ensure it was cooked to at least 203°F internally. Don’t skip cooking the bacon and onions first. For a gluten-free version, use gluten-free Worcestershire sauce.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 c
Calories: 350
Sugar: 20
Sodium: 700
Fat: 14
Saturated Fat: 5
Carbohydrates: 38
Fiber: 9
Protein: 20

Keywords: smoked brisket baked beans, slow cooker baked beans, leftover brisket recipe, barbecue side dish, easy baked beans