Brisket and Vaquero Beans with Texas Beef BBQ Rub
Slow-simmered brisket and beans might not be a classic Texas plate combo, but this recipe draws its backbone from bold, beefy Central Texas flavors. Inspired by the smokehouse staples found across the Lone Star State, this dish brings together tender smoked brisket and heirloom Vaquero beans in a rich, tomato-laced broth. It’s not a traditional Texas side, but it honors the region with every bite—especially with a generous dose of Revolution Barbecue’s Texas Beef BBQ Rub adding depth and kick. Think of it as a backyard pitmaster’s version of chili beans—hearty, smoky, and loaded with soul.
Brisket and Vaquero Beans with Texas Beef BBQ Rub and Bird Brine
Glenn Connaughton
12
15 minutes
5 hours
390
American
Main Dish
This dish brings leftover smoked brisket to life in a pot of deeply seasoned Vaquero beans, making it a smart and soulful way to stretch barbecue into the next day. The beans start with an overnight soak in Revolution Barbecue Bird Brine for extra flavor and tenderness, then simmer low and slow with onion, red bell pepper, garlic, tomato, and beef stock. What sets it apart is the addition of Texas Beef BBQ Rub, giving every spoonful a dose of that signature salt, pepper, and bell pepper flavor profile. The brisket gets folded in at the end to keep its bark and texture intact, infusing the pot with smoky richness without overpowering the beans.
Ingredients
blank
2 pounds Vaquero beans from Rancho Gordo
- 12 cups water
- 2 tablespoons Revolution Barbecue Bird Brine
blank
- 2 tablespoons beef tallow (or neutral oil)
- 1 medium white onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef stock
- 4 cups water
- 2 avocado leaves or bay leaves
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) fire-roasted tomatoes
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 5 cups leftover smoked brisket, cut into 1-inch cubes
Directions
- Soak the Beans: In a large bowl, combine the beans, water, and Bird Brine. Cover and soak overnight, at least 12 hours. Drain and rinse well before cooking.
- Sauté the Aromatics: In a large Dutch oven over medium-high heat, melt the beef tallow. Add the diced onion and red bell pepper. Cook until the onions are translucent, about 5 minutes. Stir in the minced garlic and sauté for another 2 minutes.
- Simmer the Beans: Add the beef stock, water, avocado or bay leaves, soaked beans, tomato paste, fire-roasted tomatoes, and Texas Beef BBQ Rub. Stir well and bring to a gentle boil, then reduce to a simmer. Cover partially and cook for 4 hours, stirring occasionally to prevent sticking.
- Add the Brisket: Stir in the smoked brisket and simmer uncovered for 1 more hour until the beans are fully tender and the liquid has thickened slightly.
- Finish and Serve: Taste and adjust seasoning with more Texas Beef BBQ Rub, if desired. Discard the avocado or bay leaves before serving.
