This recipe is from barbecue king, Steven Raichlen. He recommends cooking the baked beans over the smoker for even more smoke flavor but the stove top works fine. Adding any brisket you have or even smoked pork will work in place of his barbecued brisket.
Ingredients
- 4 strips thick-sliced artisanal bacon, cut crosswise into 1/4-inch slivers
- 1 large onion, diced
- 1 poblano chile, seeded, and diced
- 1 red or yellow bell pepper, seeded, and diced
- 3 jalapeños, seeded, and diced
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1 can (15 ounces) baked beans with can juices
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) red kidney beans, drained
- 1 can (15 ounces) navy beans, drained
- 1 1/2 cups your favorite sweet red barbecue sauce
- 2/3 cup brown sugar
- 1/2 cup dark beer, plus extra as needed
- 1/3 cup Dijon mustard
- 2 cups chopped barbecued brisket
- Coarse salt (sea or kosher) and freshly ground black pepper
Preparation
1. Place bacon in a large saucepan. Place over medium-high heat and cook, stirring occasionally, 3 minutes.
2. Add onion, poblano, bell pepper, jalapeños, garlic, and 1/4 cup chopped cilantro and cook, until lightly browned 3 to 4 minutes more.
3. Stir beans into the bacon mixture. Stir in the barbecue sauce, sugar, beer, mustard, and brisket. You can cook the beans in the Dutch oven or transfer them to a large heavy-duty aluminum foil roasting pan and place over your smoker for 1 1/2 to 2 hours. Sprinkle the remaining ¼ cup chopped cilantro on top.
About this recipe
“Excerpted from The Brisket Chronicles by Steven Raichlen, photographs by Matthew Benson. Workman Publishing © 2019”
