Brisket Cowboy Beans

10 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

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.

Whether you make sweet Southern Baked Beans or these meaty cowboy-style beans, barbecue beans are a must have Side Dish at any cookout!

Cowboy Beans in pot with ladle


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!


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!

Cowboy Beans ingredients in pot


  • 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 ½ cup brown sugar to your sauce. You could also use ¼ 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.

Cowboy Beans in pot

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.



  • 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.

Cowboy Beans in bowl

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Brisket Cowboy Beans

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.
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


  • 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.


Calories: 337kcal | Carbohydrates: 46g | Protein: 22g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 748mg | Potassium: 881mg | Fiber: 12g | Sugar: 11g | Vitamin A: 126IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 5mg
Keyword: Brisket Cowboy Beans

Brisket Cowboy 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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    1. I haven’t tried it but I don’t see why not. If you decide to try, I’d love to know what you think. Thanks!