We all know how much gets trimmed off when prepping a brisket for the smoker—and watching all that meat and fat hit the scrap pile can feel downright painful. If you’ve ever wondered what to do with those flavorful bits, this bean recipe is your answer.
It turns those brisket trimmings into a dreamy, smoky pot of beans, rich with gelatin, rendered fat, and deep barbecue flavor, just like the ones served at your favorite BBQ joint. No more waste—just an unbelievably good side dish that turns scraps into something spectacular.
Simmered low and slow in a slow cooker, these beans soak up every bit of savory goodness, with a touch of spice and just enough heat to keep things interesting. Forget the old-school ground beef versions—these beans are next-level, and you don’t need a pitmaster certification to make them.
This is the ultimate backyard barbecue side, and once you try it, there’s no going back.
If you're looking for Smoked Baked Beans--try my award-winning recipe here.
Pinto Beans in Texas History and Food Culture
In Texas, barbecue isn’t just food—it’s a way of life. And if there’s one side dish that can stand proudly next to a perfectly smoked brisket, it’s a pot of slow-simmered, smoky pinto beans.
These hearty, soup-style beans trace their roots back to the days of the cattle drives, where cowboys relied on hot, filling pinto beans as a mealtime staple. That’s where the name "Cowboy Beans" comes from. Over time, creative camp cooks started tossing in whatever meat scraps and fat they had on hand, giving the beans that gelatin rich, meaty depth of flavor we all crave.
That tradition lives on in these Texas Brisket Beans—a genius way to use up leftover brisket trimmings. Turn them into a dish that’s way more than just a side.
What do they pair best with? Everything from smoked ribs to pulled pork to prime rib, but they truly shine next to a thick slice of juicy brisket fresh off a pellet grill or charcoal grill with a toss of barbecue sauce.
Throw in some cornbread, maybe a cold beer (personal preference!), and you’ve got yourself a real Texas feast.
Basic Steps for Making Authentic Texas Brisket Beans
- Soak the Beans
- Using dried pinto beans, soak them overnight in cool water to soften, or use the quick bean soak method.
- Place them in a slow cooker or crock pot.
- Add the Brisket Trimmings
- Chop up the raw brisket trimmings into manageable pieces and add to the slow cooker along with the beans.
- Build the Flavor
- Stir in water, broth, beer, or any combination you like, just avoid any acidity (such as vinegar or lime juice) until the beans are fully cooked.
- Add spices like chili powder, cumin, smoked paprika, and black pepper for that perfect Texas smoke flavor.
- Simmer to Perfection
- Add water or broth as needed and let them simmer low and slow for 4 hours until tender.
- Add the Veggies
- Add the 3-4 hour mark the beans will begin to soften. Add the onion, jalapeno, tomatoes, and green chiles
- Adjust seasoning with salt, pepper, and a squeeze of fresh lime juice for brightness.
- Cook Overnight or 6-8 hours
- After an hour or two of simmering the veggies, you can enjoy a bowl and they will taste like the soup beans at any Tex Mex restaurant, but the real magic takes more time.
- Continue cooking the beans on low heat overnight, allowing the brisket scraps to fully break down and work their magic. As they simmer, the fat and collagen slowly render, infusing the beans with a rich, velvety texture and transforming every bite into pure comfort.
- Those tender little morsels of brisket melt right into the pot, giving you that deep, smoky, barbecue-shop flavor that tastes like it’s been cooking all day—because it has.
- Serve & Enjoy!
- Ladle the beans into a bowl and serve them alongside brisket, pulled pork, sausage, ribs, or cornbread.
- Garnish with chopped cilantro if you like!
Why Brisket?
Brisket is the crown jewel of Texas barbecue, but it needs a slow cooking method that takes hours of low and slow heat to break down. Once cooked, it's full of deep, smoky, beefy goodness - making it the perfect ingredient to enhance a simple pot of beans.
When brisket is added to the mix, the beans soak up all those flavors, turning a humble side dish into something bold, meaty, and absolutely Texan.
Tips & Substitutions for the Perfect Texas Brisket Beans
- Use Brisket Trimmings
- When you trim a brisket for smoking you will have leftovers scraps of meat and fat (these are called 'Brisket Trimmings'). The deep, smoky flavor from the leftover Brisket trimmings is what makes these beans so special. If you don't have brisket, substitute with whatever meat scraps you have from your own barbecue adventures. You could use scraps and fat from beef ribs, various cuts of pork, etc.
- Low and Slow is the WAY TO GO!
- The longer the beans simmer over a low heat (we use a crockpot) the better the flavors develop. When using dried beans, give them hours of cooking time (at least 6 hours to cook, but overnight is best).
- Don't Skimp on the Seasonings
- Texas flavors come from chili powder, cumin, smoked paprika, black pepper, and garlic powder. Add a splash of apple cider vinegar or lime juice instead of a little water at the end of cooking to balance the richness.
- Make them SMOKIER
- If you want even more smoke, you can add a dash of liquid smoke, chipotle peppers in adobo, or smoked paprika. You can also throw them in a large dutch oven or foil pan and place them on the barbecue smoker for a few hours.
- Sweet & Saucy Balance
- A small bit of BBQ sauce, brown sugar or even molasses balances out the heat from jalapeños, hot sauce, or cayenne pepper. Some people like their beans sweet and that's okay with us!
- Thicken the Beans (or Keep Them Brothy!)
- For thicker beans, the only thing y'all need to do is mash some of the beans against the side of the pot, and slowly stir.
- For a thinner, soupier style, add more beef broth or water as they cook.
- Cook 'Em in a Smoker for Next-Level Flavor
- If you're already smoking meat, throw a pan of beans on the smoker for 30-45 minutes to infuse them with even more smoky goodness.
How to Store Leftover Brisket Beans
Leftover pinto beans store beautifully and taste even better the next day. Here’s how to keep them fresh and flavorful:
Refrigerator Storage
- Let them cool completely before storing.
- Transfer the beans (with their cooking liquid) to an airtight container.
- Store in the refrigerator for up to 4–5 days.
- Pro tip: The flavors deepen overnight, so don’t be surprised if they taste even better the next day!
Freezer Storage
- Pinto beans freeze well!
- Portion into freezer-safe containers or zip-top bags, leaving a little room for expansion.
- Freeze for up to 3 months.
- Label with the date and contents for easy grabbing later.
Reheating Instructions
- Stovetop: Simmer gently over medium-low heat, adding a splash of water or broth if the beans have thickened.
- Microwave: Heat in 30-second bursts, stirring between each until hot.
- Frozen beans: Thaw overnight in the fridge or warm straight from frozen on the stove over low heat.
These beans are not just for side dishes, they're great for easy meals throughout the week—serve them with rice, tacos, eggs, or your next round of barbecue!
Brisket Beans Recipe
Equipment
- 1 Slow Cooker
Ingredients
- Trimmings from 1 brisket raw
- 1 pound bag dried pinto beans 2 cups
- 2 quarts broth beer, water (or a favorite combination), plus more as needed
- 1 tablespoon scoop of bouillon paste
- 1 spoonful of bacon fat if you save yours, if not omit
- 2 teaspoons of garlic powder
- 1 teaspoon black pepper
After 4 hours...
- Salt to taste with seasoning salt or kosher salt
- 3 tomatoes small dice
- 1/2 cup onion small dice
- 1 jalapeno small dice
- 4 oz. can green chiles
- 1/4 cup Chopped fresh cilantro
- 1 lime juiced
Instructions
- Rinse the pinto beans and remove any small rocks or debris.
- In the crockpot, combine the pinto beans, brisket trimmings, 2 quarts liquid, bouillon paste, spices, and bacon fat. Cook 4 hours on high, replacing liquid as needed.
- After 4 hours, add in the veggies and keep cooking an extra hour or so. Begin tasting for seasoning at this point. You may need extra salt, etc. When the veggies are cooked, you can enjoy a bowl (they will taste like borracho beans) or keep cooking on low overnight.Acidity such as fresh lime juice or vinegar based hot sauce should only be added after the beans have softened. Start with the juice of 1/2 a lime and season to taste to awaken the flavors and add brightness.
- In the morning, the beans will be completely enriched with the brisket fat and have tender pieces of meat melted throughout. Serve in bowls with fresh cilantro and hot sauce if desired.
Lee says
Thank you for all the suggestions on how to use all the trim on the brisket. This turned out good and i was surprised by how much meat is in there.
pops says
made these brisket beans for our cookout and they were amazing, the flavor was spot on and everone went back for seconds.
Cadarrel says
The beans were super flavorful and the brisket made them taste even better. It was easy to put together and great as a side dish for dinner.
Paolo says
I don't know how I didn't think of this before! I love brisket and I love beans. Why didn't I think of putting these together before now?! Thank you for posting this recipe!
Lauren says
Ohhhh, this makes me drool and I don't even care about the "rhyme" in this one instance! LOL