These Guinness Brisket Baked Beans won over our family to rank as the new favorite! Stop what you are doing right now and make these. It is a perfect use for the leftover brisket!
If you have been around Kitchen Laughter long, you will know our love of grilling and smoking! We smoked the most incredible smoked brisket last weekend and had lots of leftovers, so I decided to make our favorite baked beans recipe.
🍽️ Why You’ll Love This Recipe
- Every bite is filled with sweet and tangy baked beans and smoky brisket.
- It’s one of the best things you’ll ever eat.
- Seriously, it is super easy to make, and you only will need about 15 minutes to prepare it.
- These beans are hearty and so satisfying.
- Freezer Friendly
- Make Ahead Friendly for Tailgating and Game Days
The ingredients combine to give you an unforgettable result. These are a must-have for potlucks and parties. Here are the main ingredients you need.
Brisket | The key ingredient is the smoked and shredded brisket. Without it, the beans are still good, but not as extraordinary! The light smoky flavor adds a lot to the dish.
Beans | We used great northern beans. Navy beans may also be used. They are a bit smaller. Another alternative is cannellini. These have a more mild flavor and would be a great substitute as well.
Beer | I like to stick with good old trusty Guinness Beer! It’s easy to cook with and has a great flavor.
This is a great dump-and-go recipe, so you don’t need to dedicate a lot of time in the kitchen. The most time you will spend is shredding the brisket. You can make super small cubes if you want but I love shredding it and making it go further. It’s your choice on this one though.
Step One: Spray the slow cooker with non stick spray. Add two cups of shredded brisket.
Step Two: Rinse and drain the canned beans. Add to the slow cooker.
Step Three: Add remaining ingredients and stir well. Turn on low for 6-8 hours. Alternatively, turn on high 3-4 hours, but I still suggest refrigerating these overnight before serving. The time in the fridge will allow them to continue to soak up all the excess fluids and the flavors have time to come together. It’s not too often that a recipe is better the second day, but this is one of them.
💡 Recipe Tips
There are so many things you can do with leftover brisket! This weekend alone, we made these beans, brisket stuffed potatoes, brisket nachos and brisket chili. All of them were so incredibly good and I especially loved making more meals out of the meat.
Tip: These are best enjoyed on the second day. The excess moisture gets absorbed while they rest in the fridge overnight. They become thick, rich and so delicious! Make sure you have a great grilled dish to serve these as a side. I recommend grilled spatchcock cornish hens or thick, juicy burgers dripping in cheese. You get the picture – and now I am hungry!
Change the Beer: Guinness Stout is known for being dark and rich, which helps add that robust, deep flavor. Try to use an IPA that you love. I think the key is using a beer that you love. If you do try it, please let me know how it turned out.
There is a raging debate in my house about whether canned beans or dried beans are better for these recipes.
- Canned Beans are easier and don’t require as much preparation time. The drawback is that they are typically mushy from sitting in the liquid in the can for so long.
- Dry Beans require additional work to rehydrate them and are much less expensive. They will be a bit more firm and that added texture works great for this recipe.
The choice is yours!
Yep, any shredded and smoked meat would work fine. Shredded chicken or pork would also taste pretty good in this recipe.
To save some money, use a bag of dry great northern beans and cover them in water to soak them overnight. Drain, rinse and then add them to the recipe. I like to use the dry beans, but I ran out of prep time, so I used the tried and true canned variety.
Freeze these guys with no problems! I use the little Rubbermaid containers since they seal so well for the freezer. If you want to use a larger one, I would only suggest that you freeze it in amounts that you will eat at your next meal.
Related Brisket Recipes
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Guinness Brisket Baked Beans
- Slow Cooker
- 2 cups Brisket cooked, smoked, shredded
- 8 oz Bacon cooked and chopped
- 4 cans Great Northern Beans drained and rinsed
- 12 oz Guinness Beer
- 1/3 cup Tomato Paste
- 1 cup Molasses
- 2 tbsp Ketchup
- 1/3 cup Yellow Mustard
- 1 cup Shallot chopped
- 2 cloves Garlic minced
- 1/4 cup Brown Sugar dark
- 1/4 cup Honey
- 4 oz Water
- Spray or line the Slow Cooker and add all ingredients. Shred or cube the cooked brisket.
- Cook on low for eight hours. Check at the six hour mark and if it isn't getting dark and thick, turn up to high the last two hours.
- Serve over rice or with corn chips