Brisket Baked Beans

10 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Brisket Baked Beans might be the best baked beans ever! Flavored with ketchup, mustard, Worcestershire Sauce, and made slightly sweet with brown sugar.

Our recipe for Classic Southern Baked Beans is a favorite on the site, but this dish might give it a run for its money. The addition of the brisket makes the beans extra filling so they could be a BBQ Side Dish or a Main Dish on their own, and the combination of sweet and spicy is just so good!

Brisket Baked Beans in baking dish


These Brisket Baked Beans are the perfect dish to bring to your next summer cookout. They’re sweet, spicy, and thick. The flavors of the jalapeno and brown sugar play off each other perfectly in this dish. On top of that, there are classic sauces added to flavor the beans like BBQ sauce, mustard, ketchup, and Worcestershire sauce. The cooked brisket adds a different texture and does a great job absorbing the flavor of the surrounding sauces. 

Baked beans are a staple of BBQ dishes. Brisket Baked Beans will take your Summer BBQ to the next level. You’ll be amazed just how quickly they get eaten! Serve them with other classic cookout recipes like Super Crispy Fried Chicken and Easy Pulled Pork.

Brisket Baked Beans in baking dish

This recipe is great to make if you have any leftover Brisket. You won’t have to worry about cooking it, just chop the brisket into small pieces and add it to the recipe. It’s a great way to use up leftovers, but have a completely new dish to enjoy. 


If you make this recipe for a cookout with a lot of people, it’s easy to double up. You’ll just need to use two separate baking dishes. You can’t use a large dutch oven or something deep because the beans should be spread over a fairly shallow surface. This makes sure the beans cook consistently and that the sauce gets thickened in the oven. 



  • Prep: Start by preheating your oven to 350 degrees. 
  • Onion and Jalapeno: Put a cast-iron skillet on the stovetop and add oil to it. Turn the burner to high heat then add onion and jalapeno. Stir them occasionally while you cook until the onion is translucent. 
  • Mix: Combine the onion and jalapenos, kidney beans, pinto beans, cooked brisket, BBQ sauce, brown sugar, ketchup, mustard, and Worcestershire sauce in a large bowl. Mix them all together well. 
  • Bake: Add all the ingredients into a baking dish and cook for 60 minutes.

Brisket Baked Beans ingredients in bowl


  • Beans: Instead of pinto and kidney beans (or along with them), you can use navy beans, cannellini beans, or red beans in this Baked Beans recipe. 
  • Sweetener: Apart from using brown sugar, molasses, or maple syrup is a great alternative sweetener. Molasses will give a darker, richer flavor while maple syrup is more sugary. 

Brisket Baked Beans in baking dish

  • Bacon: If you want to add more meat on top of the brisket or if you don’t have brisket, you can add bacon to the Baked Beans. Many people love bacon in baked beans and the flavor of bacon pairs great with the brown sugar already in the recipe. Cut some cooked bacon and add it at the same time you add or would add the brisket to the beans. 
  • Mild Baked Beans: This recipe really isn’t too spicy, but if you prefer things more mild you can adjust it. Try just using half of a jalapeno or take the jalapeno out of the recipe entirely. 


  • Serve: Don’t leave Brisket Baked Beans out at room temperature for more than 2 hours. 
  • Store: You can keep Baked Beans in the fridge for 3-4 days. Let the beans cool down before sealing them in an airtight container.
  • Freeze: You can freeze baked beans. However, the flavor of the beans will deteriorate the longer they’re in the freezer. You won’t want to keep them much longer than 2-3 months. 

Brisket Baked Beans in baking dish

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Brisket Baked Beans

Brisket Baked Beans might be the best baked beans ever! Flavored with ketchup, mustard, Worcestershire Sauce, and made slightly sweet with brown sugar. 
Yield 10 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 1 yellow onion , diced
  • 1 jalapeno , minced
  • 15 ounces kidney beans , drained and rinsed
  • 30 ounces pinto beans , drained and rinsed
  • 2 cups brisket , cooked and chopped
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar , packed
  • 2 tablespoons ketchup
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce


  • Preheat oven to 350 degrees.
  • Add oil to a large cast iron skillet on medium high heat.
  • Add onion and jalapeno and cook for 4-5 minutes until translucent, stirring occasionally.
  • In a large bowl mix onion mixture, kidney beans, pinto beans, brisket, barbecue sauce, brown sugar, ketchup, dijon mustard and Worcestershire sauce.
  • Pour into 13x9 baking dish and bake for 60 minutes.


Calories: 375kcal | Carbohydrates: 57g | Protein: 22g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 397mg | Potassium: 818mg | Fiber: 11g | Sugar: 22g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 4mg
Keyword: Brisket Baked Beans

Brisket Baked Beans collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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