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Smoked Baked Beans

This baked beans recipe is the perfect blend of tangy, sweet, and spicy, complete with a burst of that smokey flavor that we all love in barbecue
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 225 kcal

Ingredients
  

  • 2 large canned beans
  • 10 to 12 thick slices of spicy bacon
  • 1 large yellow onion
  • 2-3 tbsp garlic powder
  • 2 tbsp olive oil
  • 2 red bell peppers
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 tbsp paprika powder
  • 3-4 jalapeno peppers (chopped)
  • ½ cup brown sugar
  • ¼ cup molasses
  • 2 tbsp dijon mustard
  • 3 tbsp BBQ sauce
  • 1 cup water or broth
  • 1 tbsp apple cider vinegar
  • cherry wood chips

Instructions
 

  • Pre-soak your wood in water for a few hours before use and make sure your smoker is free from any dirt or grease from the last cookout.
  • Preheat the smoker till it reaches between 225F and 250F. Using a wood smoker will take around 20 to 30 minutes for your wood chunks to fire up and reach your desired temperature. 
    In the case of electric smokers, just add pre-soaked wood chips to the chip compartment. The chips are only there for the smokiness they offer and not necessarily heat since the temperature is digitally controlled.
  • To a large aluminum pan or Dutch oven, add your canned beans, including your canning liquid. Depending on the consistency you're trying to achieve, you can add a cup of water later on.
  • Place a cast-iron skillet on medium-high heat. Drizzle olive oil and cook bacon strips for 2-3 minutes on both sides and until edges turn a golden brown and they become crispy. Remove the bacon onto a paper towel to allow any excess fat or oil to drain. Then cut them up into halves.
  • To the same skillet, add your diced onions, peppers, and other veggies and sauté for a few minutes in the bacon fat until the onions caramelize.
  • Add the contents of the skillet to the beans. Then throw in the brown sugar, molasses, garlic powder, paprika, mustard, BBQ sauce, and apple cider vinegar. Combine ingredients properly.
  • Pop the aluminum pan in the smoker, leave it uncovered, so the beans get a maximal infusion of all that good smoke. Cook for 2 to 3 hours until the beans bubble and thicken up to like a syrup or glaze consistency. Remember to stir from time to time (i.e., every hour), so the beans don't burn.
  • Once fully cooked, leave to rest for 10 minutes, then serve warm as an accompanying dish to any barbecue you like.
Keyword baked beans