Smoked Baked Beans
This is the side dish you didn’t know you needed. Tuck it in with the smoker whenever you’re smoking your main dish, and they’ll quietly cook away. They have smoky bacon, sweet and savory sauce, and a hint of heat. The important thing to remember with smoker recipes is to have patience! The longer you let those beans smoke, the more amazing they’ll taste.
Smoked Baked Beans
Equipment
- Smoker
Ingredients
- 6 cans pork and beans undrained
- 6 slices thick-cut bacon diced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 medium onion diced
- 1/2 cup BBQ sauce your favorite kind
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/4 tsp cayenne pepper optional for heat
Instructions
- Preheat the smoker. Set your smoker to 250°F (120°C) and use wood chips like hickory, mesquite, or applewood for a deep, smoky flavor.
- Cook the bacon. In a large skillet, cook the diced bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
- Sauté the vegetables. Add the diced green and red bell peppers, onion, and garlic in the same skillet with the bacon fat. Sauté for 5-7 minutes until the vegetables are soft and starting to caramelize.
- Mix the beans and sauce. In a large bowl (or baking pan), combine the pork and beans, sautéed vegetables and bacon, ketchup, BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, cumin, black pepper, and cayenne pepper (if using). Stir until everything is well combined.
- Transfer to a pan. Pour the bean mixture into a large cast iron skillet, Dutch oven, or aluminum baking pan that is safe for the smoker. Spread the mixture evenly.
- Smoke the beans. Place the pan in the smoker and smoke uncovered for 2.5 to 3 hours, stirring halfway through. The beans should thicken and noticeably darken.
- Finish and serve. Once the beans are thick and bubbling, carefully remove them from the smoker. Let them rest for 10-15 minutes to cool slightly before serving.
Notes
- I use a 9×9 square disposable baking pan (called a “poultry pan” at the grocery store”) and mix all the ingredients right inside.
- Feel free to adjust the sweetness and heat by tweaking the amount of brown sugar and cayenne pepper.
- For even more of a smoky flavor, you can add chopped smoked sausage or pulled pork along with the bacon.
- If you don’t have a smoker, bake the beans in a 300°F oven for 1.5-2 hours, stirring occasionally. To mimic the smoked flavor, add 1 teaspoon of liquid smoke.
Nutrition
These beans are a total game-changer for me. I used to think baked beans were a bland side dish, but this recipe completely changed my mind. The smoky flavor is out of this world, and the combination of sweet and savory is irresistible. I love that they’re hearty enough to be a meal on their own, but they also pair perfectly with grilled meats or a simple salad. Honestly, I can’t get enough of them!
Every time I make these, they’re a hit – even my picky eaters clean their plates! And the best part? They’re so easy to make, even if you’re new to smoking.
Key Ingredients and Tools
Let’s take a quick look at a few key ingredients that make this recipe shine.
- Smoker. Of course, a smoker is perfect for achieving that deep, smoky flavor. But if you don’t have one, an oven with liquid smoke can do the trick!
- Thick-Cut Bacon. Regular bacon works, too, but thick-cut bacon holds up better to the long cooking time and adds a richer flavor to the beans.
- Apple Cider Vinegar. This adds a subtle tang that balances the sweetness of the brown sugar and complements the smoky notes.
- Smoked Paprika. Regular paprika just won’t cut it here! Smoked paprika adds another layer of smoky goodness to the beans.
These are just a few highlights, but all the ingredients combine to create a truly delicious dish.
Troubleshooting and Help
Absolutely! Feel free to reduce the brown sugar if you’d rather have a less sweet baked bean. You can start by reducing it by half and then adjust it to taste. Remember, you can always add more sweetness later, but it’s harder to take it away.
Sure thing! Dijon mustard adds a bit of tanginess, but you can substitute it with yellow or even whole-grain mustard if you want. Just keep in mind that the flavor might be slightly different.
No worries, this can happen sometimes. If your beans are too soupy, cook them uncovered in the smoker (or oven) until they reach your desired consistency. Remember, low and slow is the key, so be patient!
While I haven’t tested this recipe in a slow cooker, it’s worth a try! I’d recommend sautéing the bacon and vegetables as directed, then combining all the ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours or until the beans are thick and flavorful. Alternatively, you can also make my cast iron skillet baked beans.
Please get in touch with me if you have any questions or want to share your twists on this recipe!
So there you have it – a simple yet incredibly flavorful smoked baked beans recipe sure to impress. They’re perfect for any occasion, whether you have a backyard barbecue or need a quick and easy side dish. The smoky bacon, sweet and tangy sauce, and tender beans create an irresistible flavor that will have everyone returning for seconds.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
My husband and I avoid canned foods as a rule (we’re also vegetarian). Do you have a recipe for making baked beans from scratch? Substituting for the meat is easy, I just wondered if you had a favorite recipe for the beans themselves. I love all of the recipes I’ve tried so far!
hey Marcia, I would just go with a different method and start with dried navy beans and do them in the crockpot with a little liquid smoke! I have a recipe for this I love in the winter I’ll get it written up soon 🙂