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Created by: Pit Boss Kitchen

Cowboy Beans with Leftover Brisket

3.0 stars
  • 8 Servings
  • 10 minutes Prep Time
  • 3 Hours Cook Time

A classic American side dish made better by brisket! These Cowboy Beans with Leftover Brisket are sure to steal the show at your next cookout. Loaded up with pinto beans, smoky brisket, jalapenos, and tangy BBQ sauce, the whole pot is cooked low and slow on the grill until thick and smoky. Serve it up as a BBQ side or enjoy on its own with a hearty piece of cornbread to mop up all the sauce.

Ingredients

  • 1 10 oz can Diced Tomatoes with Green Chilis
  • 2, Chopped Jalapeno Peppers
  • 1 lb. Pinto Beans, dried
  • Water
  • 1 Yellow Onion, chopped
  • 2 cups Brisket, chopped
  • 6 Garlic Clove, Minced
  • 1 tsp Kosher Salt
  • 2 Tbsp Pit Boss Homestyle Pork Rub
  • 1 Tbsp Worcestershire Sauce

Directions

  • Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat.
  • Rinse pinto beans thoroughly in a mesh strainer and pour into cast iron Dutch oven.
  • Add water, chopped brisket, diced tomatoes, onion, garlic, jalapenos, Homestyle Pork Rub, and Worcestershire sauce to the Dutch oven. Transfer pot to the preheated grill and let come to a boil.
  • Cover the pot and reduce the grill temperature to 300°F. Cook for one hour, stirring occasionally, then add salt.
  • Continue to simmer beans another 1 ½ to 2 hours, or until beans are soft. Serve and enjoy!

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