Smoked Baked Beans (Easy Recipe with Canned Baked Beans)

What are smoked baked beans

Smoked baked beans are baked beans cooked in a smoker or grill at low heat until they absorb a rich smoky flavor. This easy recipe starts with canned baked beans, bacon, onions, peppers, barbecue sauce, and seasonings, then smokes them at 250°F for about an hour until thick, sweet, smoky, and packed with barbecue 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 more, but like my recipe for Smoked Queso Dip, homemade beans are also incredibly easy to make.

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.

Why you will love this recipe

1. Irresistible smoky flavor: Smoked baked beans on the grill offer a distinct, 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.
2. Versatility and pairing options: This recipe is incredibly versatile and can be enjoyed in lots of 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.
3. You don’t have to turn on the oven: Cook the beans while you are smoking your meat.

From my kitchen

I’ve been making variations of these smoked baked beans for years whenever we’re cooking on our Big Green Egg. One of the things I love most about this recipe is that it doesn’t require any special ingredients or dried beans that need soaking overnight. Starting with canned baked beans keeps things simple while still delivering that slow-cooked barbecue flavor everyone expects.

Over the years, I’ve tested these beans with different wood varieties, barbecue sauces, and even in the oven and slow cooker. While all of those methods work, most often I make these smoked baked beans on my Big Green Egg while smoking chicken, pork, or chuck roast.

Here’s what you need

Kitchen wisdom

New to smoking? Watch my quick tutorial on “How to set up a Big Green Egg for Smoking,” and maintain a steady cooking temperature.

Here’s how to make smoked baked beans

1. 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.

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

3. While your grill or smoker preheats, place the bacon in a cold 12-inch cast-iron skillet on the stove over medium heat. This works especially well because the skillet can go directly from the stovetop to the smoker. 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.

4. 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.

5. 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.

6. Place the pan in the smoker and close the lid. For lightly smoked baked beans, cook them at 250°F for about 1 hour. For a deeper smoky flavor, you can leave them on the smoker for up to 2 hours. Stir occasionally and add a splash of chicken stock or water if the beans become too thick.

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

Serving suggestions

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

1. 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.
2. They also pair well with fried foods, including fried fish, fried oysters, fried grouper, fried crab claws, or fried chicken.
3. Bring a pot of beans to your next picnic or potluck gathering. They are a crowd-pleasing addition.
4. 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.

Frequently asked questions:

Expert tips for the best smoked baked beans

• Leftover smoked baked beans can be stored, covered, in your refrigerator for up to 7 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 at 350°F. oven for about 30 minutes. They can also be cooked in a crockpot on high for 4 hours or 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.
• This recipe easily serves 12. Feel free to modify it to fit your needs.
• Don’t skip cooking the bacon and vegetables first. This creates a richer flavor base than simply mixing everything together.
• The beans will continue to thicken as they smoke. If they start looking dry, stir in a few tablespoons of chicken stock or water.
• Cast-iron skillets work especially well because they retain heat and allow the beans to cook evenly. If you’re already smoking meat, place the beans on the smoker during the last hour of cooking to maximize flavor and efficiency.

More recipes for the grill or smoker

If you like easy, casual barbecued or grilled dishes, you might also like these reader favorites:

If you are looking for more menu ideas, here is a link to all of my smoked and grilled recipes.

Join the conversation

Did you make these smoked baked beans? I’d love to hear how they turned out and how you served them. Please leave a comment and star rating to let me know!

Southern Comfort with a Side of Simplicity

For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends