Smoked Baked Beans

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These smoked baked beans are a delightful addition to any barbecue or gathering, bringing a unique twist to the classic comfort food.

Prep Time15

Cook Time3

Total Time3 15

Course: Side Dish

Cuisine: American

Servings:

Author: Serene

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.

Navy Beans: can substitute canned beans for dried beans.

Use 1 lb of dried beans. Soak the beans overnight.
Cover with water and bring to a boil over medium heat. Let the beans cook for an hour.
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.