Best Smoked Baked Beans

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A quintessential BBQ side dish, Smoked Baked Beans made with brown sugar and bacon, is smoked low and slow in a cast-iron skillet on the grill for a rich smoky flavor.

Get ready to tantalize your taste buds with the ultimate crowd-pleaser: smoked BBQ beans! These delectable delights are not only bursting with irresistible smoky flavors that will leave you craving for more, but like my recipe for Smoked Queso Dip, homemade beans are also incredibly easy to make.

Smoked Baked Beans in a cast-iron skillett.

With just a few simple steps, a can of baked beans, and a grill or smoker, you can whip up a batch of these versatile smoked beans that will complement any barbecue, potluck, Memorial Day, or Fourth of July celebration.

So say goodbye to bland sides and hello to a side dish that will steal the show. Get ready to dive into the world of flavor with this must-try recipe for smoked baked beans! This popular side dish has it all: thick, with the right balance of sweet and savory, and bursting with a smoky essence.

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Why you will love this recipe:
Here’s what you need:
Here’s how to make smoked baked beans:
What are smoked baked beans:
Top tip:
Serving suggestions:
Recipe variations:
Frequently asked questions:
More tips:
More recipes for the grill or smoker:
📋 Recipe:

Why you will love this recipe:

Irresistible Smoky Flavor: Smoked baked beans on the grill offer a distinct and irresistible smoky flavor that sets them apart from traditional pork and beans. The smokiness adds depth and character to the dish, making it a favorite among barbecue and comfort food enthusiasts.
Versatility and Pairing Options: This recipe is incredibly versatile and can be enjoyed in various ways. It makes a fantastic side dish for grilled meats, such as baby back ribs, steak, pork, or chicken, as the smoky flavors complement the savory flavors of the meat.
Engaging Cooking Process: Making this recipe can be a highly engaging and rewarding cooking experience. This process allows individuals to experiment with different smoking techniques, such as using different types of wood chips or adjusting the smoking time to achieve the desired flavor intensity.

Here’s what you need:

A large bowl of baked beans, ketchup, mustard, and BBQ sauce.

Canned baked beans – form the base of this recipe and are a pantry staple and true convenience food. I like and generally use Bush’s Country Style Baked Beans, but you can use whatever kind you like or have on hand.

Bacon – adds its own sweet and savory, smoky essence and is an essential component in this recipe.

Onion – another flavorful component that adds tons of flavor.

Bell pepper – adds a sweet, mild flavor to this dish. I substituted mini sweet peppers because that’s what I had on hand when I made this dish. Either work, and both add great flavor.

Yellow Mustard and Ketchup – both add their own flavor profiles, heartiness, and depth to the beans.

Light brown sugar – adds a deep caramel flavor and a touch of sweetness. Molasses or dark brown sugar are good substitutes.

Barbecue sauce – a tomato-based barbecue sauce deepens the flavor and adds sweetness, tang, and even more flavor. My favorite is Sweet Baby Ray’s Original, but feel free to use what you have on hand.

Worcestershire sauce – helps to balance out the sweetness in this dish with its strong flavor profile from soy sauce and anchovies.

Ground Cumin – brings its own brand of earthy, smoky goodness to the party.

(A complete list of ingredients and measurements is listed in the recipe below.)

Here’s how to make smoked baked beans:

For a Big Green Egg or Kamado-type grill, soak one cup of wood chips in water for one hour. Light the charcoal; when it reaches 250°F., scatter the drained wood chips over the fire. Add the grill grate. You do not need to use the plate setter for this recipe.

For any other type of grill or smoker, follow the manufacturer’s directions to prepare it for smoking and preheat it to 250 °F.

While your grill or smoker preheats, place the bacon in a cold 12-inch, cast-iron skillet on the stove over medium heat. Pan-fry for about 10 minutes, or until the bacon is golden-brown and crispy. Remove the bacon from the pan and drain it on paper towels. Roughly chop and set aside.

Add the chopped onions and peppers to the bacon grease in the pan and cook until the onions are translucent, which should take six to seven minutes.

Onions and peppers cooking in a cast-iron-skillet.

Add the baked beans, ketchup, brown sugar, mustard, Worcestershire sauce, barbecue sauce, and cumin, and mix well. Bring to a boil and remove from the heat.

A skillet full of baked beans plus mustard, ketchup, and BBQ sauce.

Place the pan in the smoker and close the lid. Plan to smoke the beans for at least one hour or more for maximum smoky flavor.

A cast-iron-skillet full of baked beans on the grill grate of a Big Green Egg.

Remove the beans from the smoker and top with chopped bacon. Serve warm or at room temperature.

Smoked baked beans in a cast-iron skillet with a wooden spoon.

What are smoked baked beans:

They are a delicious and flavorful twist on the classic baked beans. This recipe mixes canned beans with barbecue sauce, brown sugar, onions, peppers, bacon, and other seasonings.

Then they are slow-cooked in a smoker or on a grill, allowing them to absorb rich, smoky flavors. The result is a hearty, savory side dish with a depth of flavor that combines the sweetness of beans with the smokiness from the smoking process.

Top tip:

You can add a few drops of liquid smoke or smoked salt to add more of a smoky taste.

Serving suggestions:

Smoked baked beans are very versatile and pair beautifully with just about any main dish.

Serve them as a side dish alongside your favorite barbecue fare, such as grilled ham steak, smoked spatchcock chicken, grilled half chicken, grilled spatchcock chicken, or smoked chicken thighs.
They also pair well with fried foods, including fried fish, fried oysters, fried grouper, fried crab claws, or fried chicken.
Bring a pot of beans to your next picnic or potluck gathering. They are a crowd-pleasing addition that pairs well with other classic picnic dishes such as smoked sweet potatoes, potato salad, watermelon salad, or pasta salad.
They can also be a hearty vegetarian main dish. Leave out the bacon and serve them alongside grilled vegetables, cornbread, or hoe cakes for a well-rounded vegetarian meal.
Elevate your burger game by adding a generous spoonful of beans to your favorite smoked burger. Or serve them alongside shrimp burgers, fried chicken burgers, or pimento cheeseburgers.

Recipe variations:

For those following a vegetarian or vegan diet, you can omit the bacon and substitute it with smoked or grilled vegetables like bell peppers, mushrooms, or zucchini.
If you enjoy a bit of heat, consider adding some spicy elements to your baked beans. You can incorporate diced jalapeños, chipotle peppers in adobo sauce, or a sprinkle of cayenne pepper to give the dish some extra kick.
To enhance the sweetness and tanginess of the beans, experiment with different types of sweeteners. Instead of brown sugar, you can use molasses, maple syrup, or honey. Adding a dash of apple cider vinegar or a squeeze of citrus juice (such as orange or lime) can elevate the tangy flavors.
For those who enjoy meaty goodness, you can go beyond bacon and add other smoked or cured meats to your baked beans. Try incorporating diced ham, smoked sausage, or pulled pork for a heartier version.
Instead of traditional baked beans consider using black beans, kidney beans, or a mix of different beans to create a unique flavor and texture profile.
Customize the flavor profile of your beans by incorporating spices such as smoked paprika, garlic powder, or dried herbs such as thyme or rosemary.

Frequently asked questions:

What kind of beans are in baked beans?

The most common beans in baked beans are navy beans. However, Cannellini, kidney beans and pinto beans are also sometimes used.

What can I do if my beans are too thick or dry?

Your beans will thicken the longer they are cooked. If they get too thick or dry, add more barbecue sauce, ketchup, chicken stock, or water.

Can this dish be made ahead?

Yes, feel free to make it up to 24 hours ahead, store it covered in the refrigerator, and reheat in the oven for about 30 minutes before serving. If it looks dry, or you like your beans soupier, add up to a cup of chicken stock and mix well before reheating.

What kind of wood to use for smoking?

This dish has such strong flavors that it can take pretty much any type of wood for smoking, even stronger woods such as hickory or mesquite. I like to use oak or fruitwood (such as apple) when I cook baked beans in a smoker but feel free to use what you have on hand.

More tips:

Leftover smoked baked beans can be stored covered in your refrigerator for up to seven days. Reheat in the oven, on the stove or in the microwave. Add additional water or chicken stock if they are too thick.

Leftover beans can also be frozen in an airtight container for several months. You may also have to add water or chicken stock if they are too thick.

This recipe is versatile, and the beans can also be baked in a 350 °F. oven for about 30 minutes. They can also be cooked on high in a crockpot for four hours or cooked on the stove for about 30 minutes if you don’t want to smoke them.

If you like a bit of heat, feel free to substitute one or two jalapeños for the bell pepper.

I use a tomato-based barbecue sauce in this recipe. You can make your own or purchase it. I have not tested it with a vinegar-based or mustard-based BBQ sauce, but I’m guessing it would still be delicious. If you go that route, please leave a comment and let me know how it is.