Chuck Wagon Brisket and Beans

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This hearty Brisket and Beans recipe combines tender brisket with bacon and rich spices for a delicious, crowd-pleasing meal. Great for family dinner or get-togethers, this tasty dish is easy to make and always hits the spot.

A bowl of brisket and beans on a plate with the pot in the back.

This post is sponsored by Heritage Craft Butchers. All opinions expressed are my own.

If you're looking for a hearty meal packed with smoky, savory flavors, this cowboy beans with brisket recipe delivers big, bold flavors. It combines tender brisket, crispy bacon, and two kinds of beans in a rich BBQ and tomato sauce with a touch of spice. I’ve made this recipe a handful of times, and it always goes over well, plus, it’s super easy to throw together.

Looking for more meals with big flavor and tender meat? Try my Dutch oven braised short ribs or Dutch oven pot roast next.

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Why You’ll Love This Recipe
Ingredients
Variations
How to Make Brisket and Beans
Expert Tips
Storage Directions
Serving Suggestions
Brisket and Beans Recipe FAQs
More Delicious Beef Recipes
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Why You’ll Love This Recipe

Hearty, smoky flavor: Made with tender brisket, crispy bacon, and BBQ sauce, this classic beef and beans combo is rich, bold, and satisfying. If you like this kind of cozy dish, don’t miss my Dutch oven chili mac.
Easy to make: Uses pre-cooked brisket and simple pantry staples, all cooked in one pot with minimal fuss.
One-pot meal: This brisket in a Dutch oven recipe means fewer dishes and full flavor with easy cleanup.
Crowd-pleaser: Whether you're feeding the family or hosting friends, this brisket beans dish is always a hit.

Ingredients

Pre-cooked brisket: Use leftover Dutch oven brisket or grab pre-cooked from your favorite butcher. My local butcher, Heritage Craft Butchers is always on hand to help me choose the best cuts for dishes, and I trust the quality of their meats.
Thick-cut bacon: Adds a smoky, salty base and depth of flavor. Chop before cooking for even crispness and easier stirring.
Vegetables: Yellow onion, jalapeño pepper, and green bell pepper help build the flavor base. Dice everything evenly so they cook at the same rate, and remove seeds from the jalapeño to keep the heat mild, or leave some in for extra kick.
Beans: Pinto beans and kidney beans add texture, protein, and bulk to the dish. Rinsing helps reduce extra sodium and starchiness.
Diced tomatoes: Use fire-roasted for extra smoky depth or regular diced tomatoes. No need to drain; include the juices for more flavor.
BBQ sauce: Adds tang, sweetness, and bold flavor. Choose a smoky or sweet variety depending on your taste preference.
Beef broth: Helps create a flavorful, savory sauce base. Low-sodium is ideal so you can better control salt levels.
Seasonings: Chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper bring warmth, smokiness, and savory depth to the dish.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Vegetarian-Friendly: Skip the bacon and brisket, and opt for plant-based meat alternatives or add extra beans, such as black or navy beans. Smoked paprika and BBQ sauce will still give it great depth.
Southwest-style twist: Stir in a cup of corn and a handful of shredded cheese during the final simmer for a creamy, Tex-Mex take. For even bolder flavors, use my Southern-style creamed corn and serve with tortilla chips.
Use different leftover meats: If you have leftover smoked sausage, rotisserie chicken, or ground beef, swap them in for the brisket to make a quick and tasty meal with plenty of smoky, savory flavor.
Grill for a rustic twist: Want that old-school chuck wagon recipe feel? Finish the dish over an open flame in a cast-iron Dutch oven to bring smoky, camp-cooked flavors straight to your table.

How to Make Brisket and Beans

This cowboy brisket and beans recipe comes together quickly with simple steps that build layers of smoky, savory flavor. Before you start, have your pre-cooked brisket ready to go.

Step 1: Cook the Bacon. Heat the Dutch oven over medium heat and cook the chopped bacon until it’s nice and crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.

Step 2: Sauté the Vegetables. Add the diced onion, jalapeño, and green bell pepper to the bacon fat. Cook them gently for about 5 to 7 minutes until they soften. Stir in the minced garlic and cook for another minute until fragrant.

Tomato sauce and seasonings added to the pot.

Step 3: Build the Sauce. Mix in the tomato paste and let it cook for a minute or two to caramelize slightly. Then, add the diced tomatoes, BBQ sauce, and beef broth. Stir everything together, scraping up any tasty browned bits from the bottom of the pot, and bring it to a gentle simmer.

Step 4: Add Beans and Spices. Stir in the drained pinto and kidney beans along with the brown sugar and all the spices, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let it simmer, uncovered, for about 10 minutes to allow the flavors to meld.

Brisket added to the pot with the beans.

Step 5: Finish with Brisket and Bacon. Fold in the pre-cooked brisket and the reserved bacon. Cover the pot and simmer for another 10 minutes to heat through. Then uncover and cook for an additional 10 minutes to thicken the sauce and intensify the flavors.

Finished brisket and beans in a Dutch oven.

Step 6: Taste and Serve. Give the dish a final taste and adjust the seasoning if needed. Serve hot with your favorite sides like Southern skillet cornbread, pickles, or a green salad.

Expert Tips

Use pre-cooked brisket for ease: Using pre-cooked brisket saves time and ensures tender meat without extra cooking. If your brisket is cold from the fridge, let it sit at room temperature for a few minutes before adding it to avoid uneven heating.
Crisp the bacon well: Cooking bacon until crisp not only adds great texture but also renders flavorful fat that helps build the base of the dish.
Don’t skip caramelizing the tomato paste: Taking a minute to cook the tomato paste before adding liquids deepens the flavor and removes any raw taste.
Rinse canned beans thoroughly: Rinsing pinto and kidney beans removes excess starch and sodium, which helps prevent the dish from becoming too thick or salty.
Simmer uncovered to thicken: Finishing the dish uncovered allows excess liquid to evaporate, concentrating flavors and preventing a watery sauce.

A bowl of brisket and beans on a plate with cornbread to the side.

Storage Directions

Storing: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. This dish also freezes nicely, making it great for meal prep or saving for later. Portion the brisket and beans into freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers gently on the stove over medium heat, stirring occasionally, or reheat in the microwave in 30-60 second bursts until heated through.
Make Ahead: This recipe can be made a day ahead to let the flavors deepen even more. Simply store covered in the fridge and reheat just before serving.

Serving Suggestions

This hearty brisket and beans dish is perfect for weeknight dinners, but also great for potlucks and family gatherings, where you want something filling and flavorful. For an easy family dinner, pair it with some classic sides like sweet cornbread or Dutch oven bread.
Include it alongside other hearty meals at your next family get-together, like smoked beef short ribs and skillet burgers.
Serve it with some fresh, simple toppings like shredded cheese, sour cream, and chopped parsley or cilantro.

Brisket and Beans Recipe FAQs

How do I keep the brisket from drying out?

Add the brisket near the end of cooking, or keep it simmering in enough liquid to keep it moist. Covering the dish while it cooks can also help retain moisture.

Can I make this brisket and beans recipe in a slow cooker?

Yes. Add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. If using pre-cooked brisket, stir it in during the last hour.

What is the easiest way to cook a brisket?

The easiest way is to cook it low and slow in the oven or a slow cooker. Just season it, add some broth or sauce, and let it cook until it’s tender and easy to slice.