Name: Smoked Baked Beans
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 3 cans (15 oz each baked beans, drained slightly); ½ lb chopped bacon; 1 small onion (finely diced); ½ cup BBQ sauce; ¼ cup brown sugar; 2 tablespoons molasses; 1 tablespoon yellow or Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon black pepper; Optional: finely chopped jalapeño for heat

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There’s nothing quite like the rich, smoky aroma of baked beans slow-cooked in a smoker, blending the deep flavors of smoky bacon with a hint of sweetness and bold barbecue spices. This dish transforms classic baked beans into a mouthwatering side that perfectly complements grilled or smoked meats, creating the ultimate comfort food for cookouts and family gatherings.

The combination of savory bacon, molasses, and smoked paprika slowly melding over hours in the smoker adds depth and character that you just can’t get from an oven. Whether you’re a barbecue enthusiast or simply love a hearty, flavorful side, these smoked baked beans will quickly become a staple at your table.

Why You’ll Love This Recipe

Slow-smoking infuses beans with authentic smoky flavor that’s irresistible.
The perfect balance of sweet, smoky, and tangy notes in every bite.
Easy to prepare but yields a crowd-pleasing side ideal for any barbecue.

Ingredients

Baked Beans: Three 15 oz cans, drained slightly, provide a classic, tender base rich in flavor and texture.
Bacon: Half a pound of chopped bacon adds a smoky, salty depth and crispy bits that elevate the beans.
Onion: One small finely diced onion brings sweetness and a subtle crunch to the dish.
BBQ Sauce: Half a cup of your favorite barbecue sauce contributes tangy, smoky, and sometimes spicy flavor layers.
Brown Sugar: A quarter cup to add natural sweetness and help caramelize the sauce gently during cooking.
Molasses: Two tablespoons for a robust, rich sweetness and classic barbecue undertone.
Mustard: One tablespoon of yellow or Dijon mustard delivers bright acidity and slight sharpness.
Worcestershire Sauce: Adds umami complexity and a savory kick enhancing the smoky beans.
Smoked Paprika: One teaspoon boosts the smoky flavor and adds a vibrant, earthy aroma.
Garlic Powder: Half a teaspoon for subtle pungency and warmth.
Black Pepper: Half a teaspoon freshly ground to provide balanced heat and spice.
Optional Jalapeño: Finely chopped for those who want an extra layer of heat and zing.

Instructions

Preheat Your Smoker: Set your smoker between 120–135 °C (250–275 °F) using hickory, apple, or mesquite wood chips. This temperature range allows for slow, even cooking that infuses the beans with rich smoky flavor without drying out.
Cook the Bacon Until Partially Crisp: In a skillet over medium heat, cook the chopped bacon until it’s partially crispy but not fully crunchy. This step releases the fat needed for sautéing and ensures the bacon retains some chewiness for texture.
Sauté Onion and Jalapeño: Using the rendered bacon fat, gently sauté the finely diced onion and jalapeño (if using) until soft and fragrant. This step builds a foundation of sweetness and gentle heat that complements the smoky bacon.
Mix Beans and Flavorings: In a large cast-iron skillet or a foil pan, combine the slightly drained baked beans with cooked bacon, sautéed onion mixture, BBQ sauce, brown sugar, molasses, mustard, Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Stir thoroughly to evenly distribute the flavors for a consistent taste experience.
Smoke the Beans: Place the pan uncovered in the preheated smoker and smoke for 2–3 hours. Stir once or twice during this period to prevent sticking and promote even cooking. The slow smoke transforms the beans, thickening the sauce and deepening the complex smoky profile.
Serve Hot: Once thick, bubbly, and richly smoked, remove from the smoker. Serve immediately as the perfect side dish alongside ribs, brisket, grilled chicken, or any smoked meat of your choice.

You Must Know

Adjust the sweetness by adding brown sugar or maple syrup to taste for a sweeter finish.
For thicker beans, keep the pan uncovered in the smoker longer to allow excess liquid to evaporate.
Adding a piece of smoked sausage or ham will increase the smoky depth and introduce extra meaty flavors.
If you lack a smoker, baking in the oven at 180 °C (350 °F) for 1½ to 2 hours is a great alternative.

Storage Tips

Store leftover smoked baked beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickens too much.

Serving Suggestions

These beans pair wonderfully with slow-smoked ribs, pulled pork sandwiches, or grilled sausages. Add a fresh coleslaw or cornbread to complete your classic barbecue meal.

Professional Tips

Use cast iron or foil pans to retain heat consistently during smoking for even cooking.
Starting with partially crisp bacon ensures the fat renders but maintains texture throughout smoking.
Stir the beans during smoking to prevent burning at the edges and promote saucy consistency.
Select milder wood like apple or hickory for a balanced, not overpowering smoke flavor.

FAQs

Can I use fresh beans instead of canned?: Yes, but fresh beans require pre-soaking and longer cooking times. Canned beans provide convenience and consistent texture perfect for this recipe.
What if I don’t have a smoker?: You can bake the beans uncovered at 180 °C (350 °F) for 1½–2 hours in the oven, stirring occasionally to mimic slow-smoking results.
How do I make the beans spicier?: Add finely chopped jalapeños or a dash of cayenne pepper to increase heat according to your taste preferences.
Can I make this recipe vegetarian?: Omit the bacon and Worcestershire sauce, and substitute with smoked paprika and liquid smoke to retain smoky flavor without meat.
How long can I store smoked baked beans?: Refrigerate in a sealed container for up to 4 days, or freeze for up to 2 months. Thaw fully before reheating.