My smoked baked beans incredibly delicious and popular, all thanks to the BBQ sauce and the addition of bacon and sauteed vegetables. The BBQ sauce is sweet, tangy, and a little spicy with rich notes of molasses and bourbon. Sautéed bacon and vegetables add another special level of flavor, while the smoke infused to the whole side dish as a perfect finishing touch. I use three types of canned beans but you can adjust that if you wish.
Baked beans is one of those staple side dishes that you can make for any gathering and everyone will want some. It’s even better when the side dish is so delicious that it outshines everything else.
I can’t tell you how many times I’ve gotten complimented on this smoked beans recipe. It’s all about the amazing sauce the beans are smoked in and the addition of sautéed bacon and vegetables. The goal is to get bacon, peppers, and onions to get a nice, deep golden brown sear so those flavors get infused into the the whole dish.
This BBQ sauce is the one I use in many dishes, not just the beans. I use it on smoked meatballs, on smoked chicken wings, smoked ribs, and so much more. The deep and rich flavors of molasses and bourbon are incredibly flavorful and go very well with many dishes.
Quick Tips and Notes About Smoking Beans
What temperature for smoked baked beans?
Stick to the magic 225°F. If you’re using a charcoal or wood smoker, maintain the temperature no lower than 225°F and no higher than 240°F.
What wood should I use for smoking beans?
My personal favorites are cherry and apple because it’s mild and goes so well with notes of bacon, bourbon, and molasses without overwhelming them.
How long to smoke beans?
Plan to smoke the beans for 2-3 hours. I usually throw them on along with meats that take about that long as well so it’s all done around the same time.
How much baked beans per person?
Depending on how many other side dishes and main dishes you are cooking, estimate about 1/2 cup to 1 cup per person. If there are several other option to eat, lean towards 1/2 cup per person, but if this is the main side dish, lean towards 1 cup per person.
Ingredient Tips Before Cooking
Beans – I use a combination of canned pinto beans, navy beans, and black beans. You can use your favorite combination of beans of substitute one to two for your favorite ones. (I also included instructions below if you want to use dried beans.)
Jalapenos – you can adjust how spicy this side dish will be by choosing different jalapenos and discarding or leaving in the seeds. Older jalapenos are much spicier than younger ones. Older jalapenos will have dark, dry veins running along the skin. Younger jalapenos have smooth skin without any veins.
If you want even more spice: substitute jalapenos with spicier chili peppers like habanero or serrano.
Want To Make It From Scratch and Use Dry Beans?
First, I want to make sure and remind you about the texture difference between using dry beans and canned beans. Canned beans will be soft and smooth texture, while dried beans will have a little bite to them. Even soaked and cooked for a long time, it dry beans will have some texture still.
There are two extra steps that you need to do before smoking the beans: soak them and then simmer.
- How much beans: use 1 lb. of dried beans because dry beans increase by a little more than double their weight and size when cooked.
- Soak beans: rinse dried beans under cold water and place them into a pot. Cover with cold water, enough to cover with an extra inch of water over the beans. Let them soak for 12-24 hours. Drain and rinse again.
- Simmer: Fill the pot with beans with cold water and stir in about a tablespoon of coarse salt. Bring the beans to a boil and then lower the heat to medium-low so it just gently simmers. Simmer for an hour, stirring a few times. Drain the beans but reserve some water!
- IMPORTANT: reserve a couple of cups of simmer liquid! Dried beans soak up a lot of liquids so may dry out while smoking. You will need to check on them every hour and add some reserved simmer liquid.
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating and a comment📝! I’d love it if you share what you like about them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried!
Smoked Baked Beans Recipe
Ingredients
Bean Mixture
- 1 tbsp canola oil
- 1/2 lb uncooked bacon
- 1 red onion
- 2 medium red bell peppers
- 2 jalapeno peppers
- 16 oz pinto beans drained
- 16 oz black beans drained
- 16 oz navy beans
BBQ Sauce:
- 1 cup ketchup
- 1 cup chicken stock
- 1/3 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp molasses
- 2 tbsp maple syrup
- 2 tbsp tomato paste
- 2 tbsp bourbon whiskey
- 1 tbsp Worcestershire sauce
- 2 tsp chili powder
- 1 tsp paprika
Instructions
Prepare Ingredients:
- Pour the beans into a fine mash strainer and let them drain off while preparing bacon and vegetables.
- Dice cold bacon and vegetables into small pieces. (It's easier to dice raw bacon when it's cold.)
Prepare the beans:
- Preheat a cast iron skillet (or another pan that can go from stove-top to the smoker) over medium-high heat.
- Add canola oil and bacon and sauté it until most of the fat is rendered.
- Add diced onion, bell peppers, and jalapenos and cook until completely done. Don't' stir it too often to give the bottom a chance to get browned. That's where the flavor is!
- Once vegetables are done, add drained beans and mix well.
- Whisk together all the ingredients for the sauce and pour it into the skillet with the beans. Mix well.
Prepare the smoker:
- Set up your smoker and get it to a steady 225°F. Place a water pan either on the grate below or next to it, depending on your smoker and your smoker set-up. If you’re using a charcoal or wood smoker, maintain the temperature no lower than 225°F and no higher than 240°F.
Smoke the beans:
- Place the skillet with the beans onto the smoker and let it cook for 2-3 hours.
- Stir the beans once smoked and serve.
These sound amazing! Should the beans be dry and pre soaked, or precooked?
Hi Josiah! Actually they are canned beans. You can definitely work with pre-soaked, but it will take hours to get them tender 🙂
I’ve made these several times and they’ve been a big hit ! People that said they won’t eat baked Beans said I soon can them and sell them ! Great recipe !!
Thank you so much, Gary. I’m happy that your family and friends enjoy it so much 🙂