Brisket Baked Beans

July 15, 2019

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

4strips thick-sliced artisanal bacon, cut crosswise into 1/4-inch slivers

1large onion, diced

1poblano chile, seeded, and diced

1red or yellow bell pepper, seeded, and diced

3jalapeños, seeded, and diced

2cloves garlic, minced

1/2 cupchopped 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 cupsyour favorite sweet red barbecue sauce

2/3 cupbrown sugar

1/2 cupdark beer, plus extra as needed

1/3 cupDijon mustard

2 cupschopped 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.