Brisket Cowboy Beans are better-than-baked beans with brisket, simmered in a thick sauce made with tomatoes, beef broth, barbecue sauce, and no added sugar.
BRISKET COWBOY BEANS
These beefy beans with smoky leftover brisket are not your average baked beans recipe! If you aren’t a fan of the syrupy sauce on other baked beans, this is definitely the recipe for you. This Brisket Cowboy Beans recipe is made without brown sugar or canned baked beans for savory meaty flavor and no extra sweetness.
Brisket Cowboy Beans are a tasty, crowd-pleasing side dish ready in less than hour. Canned beans, leftover brisket, and a store bought BBQ sauce keep Brisket Cowboy Beans simple and easy to make. Instead dressing up pre-made baked beans, this almost from scratch recipe lets you get the exact flavors you and your family like.
This Brisket Cowboy Beans recipe is so thick and hearty, and not overly sweet, it can double as a main dish. Serve Cowboy Beans with Cornbread like a bowl of chili, garnished with your favorite toppings like sour cream and cheese. Brisket Beans are a great potluck side, kept on low in a slow cooker for hours. The longer it simmers, the more tender and flavorful the beans will be!
BBQ MAIN DISHES TO SERVE WITH BRISKET COWBOY BEANS
Campfire Cowboy Beans
Bring this recipe on your next camping trip and make Cowboy Beans in a fire-safe dutch oven over the open fire pit. You can use a camping stovetop, but that’s going to use a lot of propane and isn’t half as fun. Here’s how to make Cowboy Beans on a campfire:
- Prep Ahead: Chop onions and jalapeño and store together in a container. Add the sauce ingredients, beans, and brisket to a large storage bag or container. Measure vegetable oil into a travel bottle. Keep everything but oil in cooler with lots of ice for up to 2 days.
- Cook: Place dutch oven directly on coals or on grill over a medium fire. Once pot is hot, add your oil, onions, and jalapeño and sauté. Dump in remaining ingredients, stir, and bring to a low boil. Cover pot and move to a lower heat part of the fire. Cook for an hour but do not uncover for at least 45 minutes. You can simmer it, adding water as needed, for hours!
VARIATIONS ON BRISKET COWBOY BEANS
- Beans: Any canned beans can be used like black beans, white beans, or lima beans. Rinse and drain beans before using. You could also use baked beans without rinsing, just keep in mind they will add more sweetness and flavor.
- Brown Sugar: If you are missing the sweetness, add 1/2 cup brown sugar to your sauce. You could also use 1/4 cup maple syrup or honey, or a few tablespoons molasses.
- Meat: If you don’t have brisket, you can use leftover Ribeye Steak, Pot Roast, or Shredded Pork. If you use fresh meat, cook all the way through and simmer an additional 30-60 minutes so it gets really tender.
- Bacon: Dice 6-8 slices of bacon and cook in the pot until crispy. Remove bacon and drain all but 1 tablespoon grease and sauté onions and jalapeño in bacon grease instead of oil. Add bacon back to the beans with the rest of the ingredients.
- Beer: Replace 1 cup beef broth with your favorite dark beer or lager. A strong stout, porter, or heavy lager is going to taste the best, but if you like hoppy flavor you can use an American ale or IPA.
Slow Cooker Brisket Cowboy Beans
- Sauté onions and jalapeños in oil over medium-high heat until soft and onions are translucent.
- Add onion mixture to slow cooker and stir in remaining ingredients.
- Cover and cook on low for 4-6 hours or on high 2-3 hours.
- To thicken sauce, cook 30 minutes on high uncovered.
MORE EASY SIDE DISH RECIPES FOR A COOKOUT
HOW TO STORE BRISKET COWBOY BEANS
- Serve: Brisket Cowboy Beans can be kept on warm in a slow cooker for up to 4 hours or at room temperature for up to 2 hours. Cool completely before storing in the refrigerator or freezer.
- Store: Place cooled Brisket Cowboy Beans in an airtight container and refrigerate up to 3 days. Reheat on the stovetop, in a crockpot, or in the oven on low heat, stirring occasionally.
- Freeze: Once cool, transfer Brisket Cowboy Beans to a sealed container and freeze for up to 3 months. Place beans in a freezer safe storage bag and freeze flat for at least an hour for best storage. Thaw overnight in the refrigerator before reheating.
Brisket Cowboy Beans
- Yield: 10 servings
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Course: Side Dish
- Cuisine: American
- Author: Sabrina Snyder
- 2 tablespoons vegetable oil
- 1 yellow onion , diced
- 1 jalapeno , diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 14 ounces diced tomatoes
- 2 cups beef broth
- 1 cup barbecue sauce
- 30 ounces pinto beans , drained and rinsed
- 15 ounces kidney beans , drained and rinsed
- 2 cups brisket , cooked and chopped
Note: click on times in the instructions to start a kitchen timer while cooking.
- Add oil to a large pot or dutch oven on high heat.
Add onions and jalapeño and cook for 4-5 minutes, until translucent.
- Add in salt, black pepper, diced tomatoes, beef broth, bbq sauce, pinto beans, kidney beans and brisket and stir well.
Bring to a boil, then reduce heat to medium and simmer for 45 minutes, stirring occasionally.
Yield: 10 servings, Amount per serving: 337 calories, Calories: 337g, Carbohydrates: 46g, Protein: 22g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 748mg, Potassium: 881mg, Fiber: 12g, Sugar: 11g, Vitamin A: 126g, Vitamin C: 8g, Calcium: 81g, Iron: 5g
All images and text © for Dinner, then Dessert.