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–+ servings
Cast iron skillet filled with baked beans topped with crispy bacon and coarse ground black pepper.
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5 from 1 vote

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. 
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Serene

Ingredients

  • 3 (15 ounce cans) navy beans
  • 1 teaspoon onion powder
  • ⅓ cup light brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons bbq sauce
  • 1 teaspoon dried mustard
  • ½ teaspoon salt
  • ½ teaspoon coarse ground black pepper plus extra for the top
  • ½ pound thick cut bacon chopped

Instructions

  • Preheat smoker to 250 degrees F using either pecan, cherry, apple, maple or oak.
  • Drain and rinse two of the cans of beans, pour into a cast iron pot or skillet, or use a 8x8 disposable aluminum baking tin. Pour in the third can of beans with the liquid. Stir to combine. 
  • Add the onion powder, brown sugar, vinegar, molasses, bbq sauce, dried mustard, salt and pepper. 
  • Stir to combine. 
  • Cook bacon briefly in a skillet to render out some fat. Drain out the fat then place the bacon pieces on top of the beans.
  • Sprinkle the top with coarse black pepper.
  • Place in smoker and cook at 250℉ for 2-3 hours uncovered until bacon is darkened and crispy on top.
  • Remove from the smoker and allow to cool briefly before serving. 
  • Stir when serving to mix in the bacon. 

Notes

Navy Beans: can substitute canned beans for dried beans.
  1. Use 1 lb of dried beans. Soak the beans overnight.
  2. Cover with water and bring to a boil over medium heat. Let the beans cook for an hour.
  3. Strain the beans but reserve the cooking liquid and add 1 cup of the liquid back into the beans.
Storage:
  • 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.

Nutrition

Calories: 179kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 383mg | Potassium: 160mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg