Baked beans with brisket is a hearty side dish or main that you’ll love at picnics and potlucks all summer long. Tender brisket tops homemade baked beans in a tangy sauce. You’ll never go back to premade beans after having these!
Baked beans are definitely the quintessential cookout side.
We have them on repeat all summer long.
And let me tell you, you have not lived if you have not had homemade baked beans.
Sure there are some decent canned varieties out there, but they don’t hold a candle these baked beans with brisket.
They will wow at Fourth of July barbecues and other summer gatherings.
Ingredients
To make these, you’ll need:
- Butter– To sauté the onions and pepper
- Yellow onion– Peeled and diced
- Jalapeno– Seeded and minced
- Pinto beans– Canned beans, drained and rinsed.
- Brisket– Smoked brisket finely chopped. This recipe is the perfect way to use up leftovers!
- Condiments– Barbecue sauce, ketchup, mustard, and Worcestershire sauce
- Brown sugar– Packed
How to Make
Making homemade baked beans isn’t difficult.
Just add the butter to a skillet set over medium high heat.
Once the butter melts, cook the onions and peppers in the melted butter until they’ve softened.
Put the sauteed veggies into a large mixing bowl along with the remaining ingredients.
Stir everything together until evenly combined.
Then pour the bean mixture into a 9×13″ baking dish you’ve sprayed with nonstick spray.
Make sure to spread the mixture out in an even layer.
Bake at 350° for 1 hour.
Carefully remove the hot dish from the oven, and let the beans rest for 5 minutes.
Stir and serve.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Tips and Tricks
- You can make these baked beans spicier by using a spicy barbecue sauce.
- If you like things more on the mild side, use a sweeter barbecue sauce and/or consider skipping the jalapeno.
- Letting the beans rest will let the sauce have a chance to thicken up. If you skip this, they will be runnier.
Other Barbecue Side Dishes
Baked beans with brisket blow canned baked beans right out of the water.
Make them for your next barbecue and prepare to be amazed!
Looking for other barbecue sides?
Try these:
- Simple Southern Potato Salad
- Corn Salad With Fritos Chips
- Creamy Coleslaw Pasta Salad
- Crispy Roasted Parmesan Potatoes
- Smoked Honey Butter Corn On The Cob
- Slow Cooker Macaroni & Cheese
- Grandma’s Canned Green Beans
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Baked Beans With Brisket
Ingredients
- 2 tbsp butter
- 1 small yellow onion peeled & diced
- 1 small jalapeno seeded & minced
- 3 15 oz cans pinto beans drained & rinsed
- 2 cups smoked brisket finely chopped
- 1 cup barbecue sauce
- 1/2 packed cup light brown sugar
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp worcestershire sauce
Instructions
- Add the butter to a skillet set over medium high heat. Once melted add the onion & pepper. Cook, stirring often, until they've softened.
- Transfer the sauteed veggies to a large mixing bowl, and add the remaining ingredients. Stir together until evenly combined.
- Spray a 9x13" baking dish with non stick cooking spray, then pour the bean mixture into it and spread it out in an even layer.
- Bake at 350° for 1 hour.
- Carefully remove the hot dish from the oven, and let the beans rest for 5 minutes- then stir and serve.
Notes
- You can make these baked beans spicier by using a spicy barbecue sauce.
- If you like things more on the mild side, use a sweeter barbecue sauce and/or consider skipping the jalapeno.
- Letting the beans rest will let the sauce have a chance to thicken up. If you skip this, they will be runnier.
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