These Smoked Baked Beans are slow-cooked in a smoker for a delicious, flavorful side dish that is a perfect combination of smokey and sweet. They're a must-have for your next backyard barbecue!
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Why this Recipe Works
Canned baked beans are a staple of cookouts and backyard barbecues. They're a perfect side dish for classics like pulled pork barbecue and grilled barbecue chicken legs. But this recipe for homemade baked beans takes this ordinary side dish to the next level!
To keep it easy, I still use canned beans, but slow cooking them in a smoker adds tons of flavor. And the homemade sauce is a delicious blend of sweet and savory. The combination of flavors makes this side dish stand out from the rest!
And if you need a quicker option for baked beans, be sure to check out my Instant Pot Baked Beans recipe.
Ingredient Notes
- Canned Beans - I use navy beans in this recipe, but you can also use other varieties like Great Northern or Pinto, or you can use a mixture of beans.
- BBQ sauce - I use Sweet Baby Ray's original sauce in this recipe. It's on the sweet side and works well with the other ingredients. But you can choose your favorite sauce to change the flavor profile of the baked beans.
- BBQ Rub - I use my homemade all-purpose BBQ rub but feel free to substitute your favorite store-bought rub.
- Maple Syrup - I recommend using real maple syrup and not imitation syrup labeled as pancake syrup. For a little different flavor profile, you can substitute molasses.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Preheat your smoker to 225℉. Set a 5 quart cast iron Dutch Oven or a 12-inch cast iron skillet over medium heat, then add the bacon strips and cook for 4-5 minutes, stirring occasionally, until crispy.
- Add the diced onion and green pepper and cook for 3-4 minutes until softened, then add the garlic and cook for an additional minute.
- Turn off the heat, then add all of the remaining ingredients except the beans and stir together until well combined. Add in the beans and gently stir together.
- Transfer the Dutch Oven to your smoker and cook uncovered for 2 to 3 hours. Stir every half hour to help expose more of the beans to the smoke. Let the beans cool for 10 minutes before serving.
What Wood to Use for Smoked Beans
I typically make these smoked baked beans in my pellet smoker using a blend of hickory and applewood pellets. If you're using wood, those are still both excellent choices. Cherry is also a great option. I wouldn't recommend using mesquite as the strong flavor might overwhelm the dish.
Check out our Beginner's Guide to Smoking for a breakdown of the flavor profile of different types of wood for smoking.
Storage and Reheating
- Store leftovers in an airtight container and refrigerate for up to 5 days.
- Reheat leftovers in a pot over medium heat. The beans will thicken when refrigerated, so you can stir in a splash of water to help loosen them up if desired. Smaller portions can be reheated in the microwave.
What to Serve with Baked Beans
Smoked baked beans are a perfect addition to any cookout or backyard barbecue. They pair well with burgers and hot dogs and smoked meats like my St Louis spare ribs or Smoked whole chicken.
For other side dishes to complete your meal, I recommend serving these smoked beans with my Hawaiian Mac Salad and my Creamy Southern Coleslaw.
Frequently Asked Questions
Yes, if you don't have a Dutch Oven, you can prepare the stove-top portion in a regular pot or a large skillet and transfer the bean mixture to a foil pan for the smoking phase.
Baked beans are typically made with white beans. I recommend using Navy beans, but other varieties like Great Northern, Cannellini, and Pinto work well too.
If you don't have a smoker or just don't have the time to smoke the beans, this recipe can be made on the stovetop. You will not get the same smokey flavor, but they're still delicious!
Make as directed through step 3 and simmer the beans over low heat for around 30 minutes to an hour until they reach your desired consistency. You can add a little bit of liquid smoke to give additional smoke flavor if desired.
More Side Dish Recipes
📖 Recipe
Smoked Baked Beans
Equipment
- Cast Iron Dutch Oven or 12 inch cast iron skillet
Ingredients
- 6 slices bacon, cut into ½ inch strips
- 1 medium yellow onion, diced
- 1 medium green pepper, diced
- 1 clove garlic, minced
- ½ cup light brown sugar
- ¼ cup maple syrup
- ½ cup BBQ sauce
- ½ cup ketchup
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 16 oz cans Navy beans, rinsed and drained
Instructions
- Preheat your smoker to 225℉. Set a 5 quart cast iron dutch Oven over medium heat on your stove, then add the bacon strips and cook for 4-5 minutes until crispy.
- Add the diced onion and green pepper and cook for 3-4 minutes until softened then add the garlic and cook for an additional minute.
- Turn off the heat and add all of the remaining ingredients except the beans, then stir together until well combined. Add in the beans and gently stir to combine.
- Transfer the Dutch Oven to your smoker and cook uncovered for 2 to 3 hours. Stir every half hour to help expose more of the beans to the smoke. Let the beans cool for 10 minutes before serving.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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