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
Notes
Make Thicker: If you want these to be a bit thicker, add more tomato paste and/or reduce the water. I wouldn't reduce the beer as it brings so much flavor to the beans. Storage: Store these in the refrigerator for up to 3 days in a sealed container. Reheat in the microwave for 60-120 seconds or on the stove top on medium low. Freezer Friendly: You can freeze these for up to three months in sealed containers. Bacon: Make sure the bacon and the brisket are precooked as noted above. Grill Option: You could also cook these on a low temperature on the grill in an aluminum pan over indirect heat. Make Ahead: Make these a week or two ahead of time of a tailgate party and freeze them. Defrost the night before and heat up at the tailgate as if you made them that morning.