Brisket Baked Beans Recipe

Preheat the oven to 325°F (165°C). If using leftover brisket that is cold, cut into 1/4-inch pieces and set aside. Drain and rinse the canned beans; set aside. Finely dice the onion and bell pepper and mince the garlic.

Cook bacon

In a large ovenproof Dutch oven or heavy casserole (5–6 quart), place the diced bacon over medium heat. Cook until fat is rendered and bacon is crisp, 6–8 minutes. Use a slotted spoon to remove bacon pieces to a bowl, leaving the fat in the pot. Reserve bacon for later.

Sauté vegetables

Add the 2 tablespoons olive oil or use 1–2 tablespoons of the reserved bacon fat if needed. Add the diced onion and bell pepper to the hot fat and cook over medium heat until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard and Worcestershire sauce. Stir until the sugar dissolves and the mixture begins to bubble gently, about 2 minutes.

Add the smoked paprika, chili powder, black pepper, kosher salt and red pepper flakes (if using). Taste carefully and adjust salt or heat as desired.

Pour the drained beans into the pot with the sauce and stir gently to coat. Add the chopped brisket, reserved crisp bacon pieces, beef broth and 1/2 cup water. Stir to combine, making sure the liquid comes about halfway up the beans — add up to 1/4 cup more water or broth if mixture looks dry. Bring to a simmer on the stovetop.

Cover the Dutch oven and transfer to the preheated oven. Bake at 325°F (165°C) for 60 minutes. After 60 minutes, remove the lid and bake an additional 20–30 minutes to thicken the sauce, stirring once halfway through. If the top begins to dry too much, stir in a tablespoon or two of water or broth.

Remove from oven. Stir in chopped parsley and taste for final seasoning; add more salt, pepper or a splash of vinegar if desired. Let rest 10 minutes — sauce will thicken as it cools.

Serve warm with a drizzle of yellow mustard if desired. Leftovers will keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.