Introduction
Smoked Baked Beans will up-level your next barbecue cookout – guaranteed! Perfectly cooked navy beans and bacon in a smokey, sweet, savory sauce. Serve them with Smoked Spare Ribs, Char-Grilled Chicken, Smoked Pulled Pork, or a Barbecue Bacon Burger for deliciously flavorful side.
Smoked Baked Beans Recipe
Smoked Baked Beans
Equipment
- large cast iron pot or Dutch oven
- large spoon
Ingredients
- 3 15 ounce cans navy beans
- 1 tsp onion powder
- ⅓ cup light brown sugar
- 1 Tbsp apple cider vinegar
- 2 Tbsp molasses
- 1 tsp mustard powder
- ½ tsp kosher salt
- ½ tsp coarse ground black pepper – plus extra for the top
- ½ pound thick cut bacon – chopped
Instructions
- Preheat smoker to 250 degrees.
- Drain and rinse two of the cans of beans, pour into a cast iron pot or skillet, or use a 8×8 disposable aluminum baking tin. Pour in the third can of beans with the liquid. Stir in the onion powder, brown sugar, vinegar, molasses, mustard powder, salt and pepper.
- 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.
PRIVATE NOTES
Nutrition
More Information
Use a Dutch Oven
I have a medium size cast-iron Dutch oven that I use for making Smoked Baked Beans. It sits perfectly in my barbecue pit, beside ribs, brisket, Boston Butt, or whatever else I might be smoking. If you don’t have a Dutch oven, you can use a medium stock pot. You will have to deal with the handle, and it might be a bit more difficult to clean. But the beans will still taste just as good.
Add Bacon on the Top
Don’t mix the bacon into the beans until they are done. Add the partially cooked bacon directly on top of the beans. This will allow for the bacon to crisp a bit and pick up some of the smoky flavor. The remaining rendered bacon fat will float on top of the beans. This keeps the liquid from escaping too quickly. It also gives the a very nice color and presentation.
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