Smoked baked Beans

These smoked baked beans are a delightful addition to any barbecue or gathering, bringing a unique twist to the classic comfort food. Seasoned with apple cider vinegar, molasses, brown sugar, bacon and plenty of black pepper, these beans are the perfect BBQ side dish. From their rich and tangy flavors to their tender texture, these savory beans are sure to please both your taste buds and your guests.

 

Tender beans simmered in a rich, tangy sauce infused with the irresistible essence of smokiness. Whether you’re firing up your grill or using a smoker, these beans will elevate your barbecue game. Serve these beans alongside some Smoked Brisket, Smoked Pulled Pork or some tender Pork Ribs.

Ingredients In smoked Baked Beans

• Navy Beans: Baked beans are made with navy beans which are small, tender, and white. These beans have a soft, velvety texture and a slight nutty flavoring that makes them perfect for the rich sauce of baked beans. You can make this recipe with canned or dried beans. If you’re using dried beans, please follow the directions on our more traditional Baked Beans recipe for instructions on how to prep the beans for this recipe. 
• Bacon: use nice thick-cut bacon; if you can find peppered bacon, grab some. Otherwise, we’ll be seasoning the top of our bacon with extra pepper to get that pop of flavor. 
• Apple Cider Vinegar: adds a vinegary tang to balance out the rich flavors of the sauce. 
• Molasses, Light Brown Sugar, BBQ Sauce: add a deep rich flavoring with the molasses and a hint of sweet with the light brown sugar. Pick a BBQ sauce that you like, the sauce will either add more sweetness or you can pick on that will add a hint of spice and heat.
• Onion Powder, Ground Mustard, Salt, and Black Pepper: the perfect spice blend for your baked beans. Coarse ground black pepper is a main feature in this recipe that gives a Texas BBQ flair.

How to Smoke Baked Beans

1. Prepare the beans: if you’re using dried beans, be sure to soak and pre-cook your beans. If using canned beans, drain and rinse two cans of beans and keep the liquid in one can; mix this with the sauce. 
2. Mix the sauce: Add the beans and the ingredients for the sauce into a cast iron skillet or a disposable aluminum baking tin. 
3. Pre-cook the bacon: cook the bacon slightly in a skillet over medium heat to render out a large portion of grease. Don’t cook the bacon to become crispy; that will happen in the smoker. 
4. Top the beans: spoon the bacon onto the top of the beans and spread it into an even layer; this way, the flavor will seep down into the beans while the bacon cooks. 

5. Smoke: Place in smoker and cook at 250℉ for 2-3 hours uncovered until bacon is darkened and crispy on top.
6. Remove from the smoker and allow to cool briefly before serving. 
7. Stir when serving to mix in the bacon. 

Variations:

• Spice: up the heat in these beans by adding some sliced jalapeños in with the beans.
• Ground Beef: if you want a hearty dish you can easily add add ground beef in with the beans.
• No Outdoor Cooking Equipment: to skip using the smoker, you can easily make these baked beans in your oven, here’s our Oven Baked Beans recipe.

Storage Information

• Refrigerator: store leftover beans in a sealed container in the refrigerator for 3-4 days.
• Reheating: Place the beans in a pot on the stovetop and heat over medium heat until warmed through.
• Freezer: these beans can be stored in the freezer. Allow the beans to cool down completely, then store in a sealed freezer safe container for up to 6 months. To thaw, remove to the refrigerator overnight.

More Smoker Recipes

• Smoked Pork Belly Burnt Ends
• Smoked Chuck Roast
• Smoked Chuck Roast Burnt Ends
• Smoked Ribeye Steak

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