Twice Smoked Brisket BBQ Beans
Use up leftover brisket to level up your baked barbecue beans with smoked flavor over the grill. You may never go back to the can again.
- 4 strips bacon
- 1 onion chopped
- 2 poblano peppers fire-roasted, skinned, seeded and chopped
- 2 cloves garlic minced
- 1 tbsp salt
- 2 tbsp brown sugar
- 1 tbsp Brisket Rub
- ¼ cup beer or water
- 1 cup honey barbecue sauce
- ½ cup ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 28 oz can pinto beans rinsed and drained
- 2 cups smoked brisket chopped
Cook the Bacon
In a large cast-iron skillet heated over medium heat, cook the bacon until crispy.
Remove from the skillet and drain on a paper towel.
Sautee the Onion:
In the same skillet, with the rendered bacon fat, add the onion and saute about 5 minutes until soft.
Add in the chopped poblano and cook 5 minutes longer.
Add in the minced garlic and cook 30 seconds longer.
Whisk in the Liquids:
Deglaze the pan with a splash of beer if needed by adding the liquid to the pan and scraping up any browned bits.
Add the barbecue sauce, ketchup, mustard, and Worcestershire and stir to combine.
Store leftovers in an airtight container for up to 3 days.
You can reheat on the stovetop in a pan or in the microwave.
To round this dish out, I grilled the Adaptable Meals KC Boneless Back Ribs and served them on top with a fresh kale salad on the side.
Serving: 1g | Calories: 220kcal | Carbohydrates: 27g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 1218mg | Potassium: 477mg | Fiber: 4g | Sugar: 14g | Vitamin A: 187IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 2mg