Smoked Baked Beans
Rich and smoky baked beans with a hint of sweetness, slow-smoked to perfection. Ideal as a flavorful side for barbecues, smoked meats, and outdoor cookouts.
Equipment
- 1 smoker preheat to 250–275 °F
- 1 skillet for cooking bacon and onions
- 1 large cast-iron skillet or foil pan for smoking baked beans
Ingredients
- 3 cans 15 oz each baked beans, drained slightly
- ½ lb chopped bacon
- 1 small onion finely diced
- ½ cup BBQ sauce
- ¼ cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon yellow or Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Optional: finely chopped jalapeño for heat
Instructions
- Preheat smoker to 250–275 °F (120–135 °C) using preferred wood such as hickory, apple, or mesquite.
- Cook chopped bacon in a skillet over medium heat until partially crisp, then remove and set aside.
- Sauté diced onion and optional jalapeño in bacon fat until softened.
- Combine baked beans, cooked bacon, sautéed onion, BBQ sauce, brown sugar, molasses, mustard, Worcestershire sauce, smoked paprika, garlic powder, and black pepper in a large cast-iron skillet or foil pan. Stir well.
- Place the pan uncovered in the smoker and smoke for 2 to 3 hours, stirring occasionally, until the beans are thick, bubbly, and deeply smoky.
- Serve hot as a side dish with grilled or smoked meats.
Notes
- For sweeter beans, add extra brown sugar or a splash of maple syrup.
- To thicken, leave the beans uncovered longer while smoking.
- For enhanced smokiness, add smoked sausage or ham pieces.
- If a smoker is unavailable, bake uncovered at 350 °F (180 °C) for 1½ to 2 hours.