A quintessential BBQ side dish, Smoked Baked Beans made with brown sugar and bacon are smoked low and slow in a cast-iron skillet for a rich smoky flavor. Like my Smoked Queso Dip, absolutely delicious and supremely easy to prepare, this foolproof recipe for smoked baked beans always gets rave reviews.
While baked beans bring to mind summer family barbecues and neighborhood potlucks, this recipe for smoked baked beans raises the bar, and you will never look at a dish of regular baked beans the same again.
Thick, with the right balance of sweet and savory, and bursting with a smoky essence, this popular side dish has it all. It’s the ideal side dish to go with a casual meal.
Here’s what you need:
- 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 and 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.
Here’s how to make it:
- For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one hour. Light the charcoal and when it comes up to 250 degrees 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 degrees 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.
- 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.
- 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.
- Remove the beans from the smoker and top with chopped bacon. Serve warm or at room temperature.
Frequently asked questions:
The most common beans in baked beans are navy beans. However, Cannellini, kidney beans and pinto beans are also sometimes used.
Smoked baked beans are very versatile and pair beautifully with just about any main dish. They are especially nice served with anything grilled or smoked including my grilled ham steak, smoked burgers, smoked ribeye steaks, smoked spatchcock chicken, smoked chicken thighs, pulled pork, fried fish, pan-fried shrimp, or fried oysters.
They are also delicious with my shrimp burgers or served by themselves with a piece of cornbread or a hoecake.
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.
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.
This dish has such strong flavors it can take pretty much any type of wood for smoking, even woods that are stronger such as hickory or mesquite. I like to use oak or fruitwood (such as apple), but feel free to use what you have on hand.
Sharon’s 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 degree 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.
- To add an even more smoky taste, you can add 1/2 teaspoon of liquid smoke or smoked salt.
- 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.
- This recipe easily serves 12. Feel free to modify it to fit your needs.
Related recipes:
If you like easy, casual barbecued or grilled dishes, you might also like these reader favorites: smoked shrimp, smoked beef short ribs, grilled grouper with mango salsa, grilled chicken, grilled beer can chicken, grilled vegetable kabobs, or grilled London broil.
If you are looking for more menu ideas, here is a link to all of my grilled or smoked recipes.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Smoked Baked Beans Recipe
Ingredients
- 56 ounces canned baked beans (two 28 ounce cans)
- 4 slices bacon
- 1 small onion chopped
- 1 bell pepper chopped, seeds and ribs removed
- ⅓ cup ketchup
- ½ cup light brown sugar
- ¼ cup yellow mustard
- 1 tablespoon worcestershire sauce
- ⅓ cup barbecue sauce tomato based
- 1 teaspoon ground cumin
Instructions
- For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one-hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add the grill grate, and the baked beans and close the lid. 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 degrees 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.
- 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.
- Place the pan on the smoker and close the lid. Plan to smoke the beans for at least one hour or more for maximum smoky flavor.
- Remove the beans from the smoker and top with chopped bacon. Serve warm or at room temperature.
THOSE LOOK AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!