Smoky BBQ Brisket Red Beans
A hearty twist using leftover smoked brisket and a tangy BBQ-infused bean base.
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Ingredients
- 1 pound Dry red kidney beans, soaked overnight
- 2 cups Leftover smoked beef brisket, cubed
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, chopped
- 4 cloves Garlic, minced
- 6 cups Beef broth
- 1/2 cup Smoky BBQ sauce (hickory or mesquite)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 tablespoon Cajun seasoning
- 2 tablespoons Vegetable oil
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Sauté the onion, bell pepper, and celery (the 'holy trinity') until the onions are translucent, about 6-8 minutes.
- 3
Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant.
- 4
Drain the soaked beans and add them to the pot along with the beef broth and Cajun seasoning.
- 5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
- 6
Stir in the cubed smoked brisket, BBQ sauce, and apple cider vinegar.
- 7
Use the back of a wooden spoon to mash a small portion of the beans against the side of the pot to create a creamy texture.
- 8
Simmer uncovered for an additional 20-30 minutes until the sauce has thickened and the brisket is heated through.
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