Smoked Baked Beans
Deliciously smoky and slightly sweet baked beans slow-cooked with bacon, BBQ sauce, and spices for a rich, flavorful side perfect for grilling and smoked meats.
Equipment
- 1 smoker preheat to 250–275 °F
- 1 skillet for cooking bacon and onions
- 1 cast-iron skillet or foil pan for baking beans
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
Instructions
- Preheat the smoker to 250–275 °F using hickory, apple, or mesquite wood.
- Cook chopped bacon in a skillet over medium heat until partially crisp, then remove and set aside.
- Sauté diced onion and jalapeño (if using) in bacon fat until softened.
- Combine baked beans, cooked bacon, sautéed onion, BBQ sauce, brown sugar, molasses, mustard, Worcestershire sauce, smoked paprika, garlic powder, and black pepper in a large cast-iron skillet or foil pan.
- Place the pan uncovered in the smoker and smoke for 2–3 hours, stirring once or twice, until thick, bubbly, and deeply smoky.
- Serve hot as a side dish with grilled or smoked meats.
Notes
- Add more brown sugar or maple syrup for sweeter beans.
- Leave uncovered longer during smoking for thicker sauce.
- Add smoked sausage or ham for extra smoky flavor.
- Oven option: bake at 350 °F for 1½–2 hours if no smoker is available.