Description
A classic BBQ side dish, these smoked baked beans are elevated with the rich, savory flavor of bacon and a sweet and tangy sauce, all infused with a delicious smoky essence from hours on the smoker. They are incredibly hearty and a perfect accompaniment to any grilled or smoked meal.
Ingredients
Scale
- 6–8 slices thick-cut bacon, diced (or 1/2 lb if preferred for a meatier bean)
- 1 large yellow onion, diced
- 1–2 jalapeño peppers, seeded and diced (optional, for heat; use green bell pepper for mild)
- 2 (28-ounce) cans baked beans (like Bush’s Original, Southern Pit BBQ, or Pork & Beans)
- 1/2 cup BBQ sauce (your favorite brand and style, Kansas City-style works well)
- 1/2 cup dark brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons molasses
- 1–2 teaspoons smoked paprika (optional, for extra smokiness)
- 1 teaspoon dried chili powder (optional, for extra depth)
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your smoker to 225-250°F (107-121°C). Use mild wood pellets or chunks such as pecan, apple, cherry, or a blend.
- In a large cast iron skillet or other smoker-safe pan (a disposable aluminum pan also works), cook the diced bacon over medium heat on your stovetop until it’s rendered most of its fat but is not yet crispy. Remove the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Add the diced onion and jalapeño (if using) to the bacon fat in the skillet. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
- Stir in the canned baked beans (undrained), BBQ sauce, dark brown sugar, apple cider vinegar, Dijon mustard, molasses, smoked paprika, chili powder, and Worcestershire sauce. Mix everything thoroughly to combine.
- Lay the cooked bacon pieces evenly on top of the bean mixture in the skillet.
- Place the skillet (uncovered) directly onto the preheated smoker. Smoke for 2-3 hours, stirring every 60-90 minutes, or until the beans have thickened, developed a rich smoky flavor, and the bacon is tender. If the beans start to look dry, you can add 1/4 cup of water or chicken broth.
- Once cooked to your desired consistency and smokiness, remove the beans from the smoker. Let them cool slightly before serving.
Notes
- For an even richer flavor, you can use a combination of different types of beans (e.g., pinto, navy, black beans, cannellini) instead of just canned baked beans, but you’ll need to adjust the sauce to your liking.
- If you want crispier bacon in your beans, cook it fully crispy before adding it to the beans, or crumble it on top just before serving.
- These beans are fantastic with added protein like cooked pulled pork, brisket burnt ends, or sliced hot dogs stirred in during the last hour of smoking.
- For extra heat, leave some of the seeds and membranes in the jalapeño, or add a pinch of cayenne pepper.
- Store leftover smoked baked beans in an airtight container in the refrigerator for up to 5 days. They often taste even better the next day!
- Excellent served alongside grilled ribs, pulled pork, grilled chicken, or hamburgers.
Nutrition
- Serving Size: 1/2 cup (approx. 120-150g)
- Calories: 200-350 (varies based on ingredients and portion size)
- Sugar: 20-35g
- Sodium: 400-800mg
- Fat: 5-15g
- Saturated Fat: 2-7g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 30-50g
- Fiber: 5-10g
- Protein: 8-15g
- Cholesterol: 15-30mg
Keywords: Smoked Baked Beans, BBQ Beans, Pellet Smoker, Bacon, Sweet and Savory, Side Dish, Cookout Food, Summer BBQ