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.
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 that everyone would be in the same boat I am with “what do I do with leftover brisket?” So far I created four recipes to use up leftover brisket as Jason smokes it faster than I can use it sometimes.
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 meat. We plan to make tacos, egg casserole, mac and cheese and brisket foil packs. Watch closely as they are coming soon!
🍽️ Cooking Instructions
Once you have a brisket made and prepared for your next meals, you are ready to start making these most amazing baked beans.
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.
One added thing you can do for this recipe is to saute the shallots before putting them in to caramelize a bit. These beans are out of this world, so I’m not sure you need it.
Step One: Spray the slow cooker with non stick spray. Add two cups of shredded brisket.
Step Two: Rinse and drain beans. Add to the slow cooker.
Step Three: Add remaining ingredients and stir well. Turn on low for 6-8 hours. You can 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 even more. It’s not too often that a recipe is better the second day, but this is one of them.
💡 Recipe Tips
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!
Dried Beans: To save some money, use a bag of dry great northern beans and cover them in water to soak 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.
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, if you like. I think the key is using a beer that you love. If you do try it, please let me know how it turned out.
How to Freeze: 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 Grilled Recipes
Dry Rub Brisket with Bacon BBQ Sauce – If you want to make several recipes from the Brisket, try this one too. Only serve the BBQ Sauce on the section you are going to eat right away.
Homemade Grilled Baked Beans – If you want a classic grilled baked beans recipe, this is the one for you. This is a traditional recipe that takes on a twist by making it on the grill. Switch it up by using a cast iron skillet for incredible flavor.
Guinness Brisket Baked Beans
- 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 the Slow Cooker and add all ingredients
- 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