Smoked Baked Beans

Why this Recipe Works

• Big BBQ flavor with canned beans - Starting with canned navy beans keeps the recipe easy while still giving you a homemade sauce and plenty of smoky flavor.
• Sweet, smoky, and tangy - Brown sugar, maple syrup, BBQ sauce, ketchup, Dijon mustard, and apple cider vinegar give the beans a balanced barbecue flavor.
• Bacon adds richness - Cooking the bacon first gives the beans a savory base and adds smoky flavor before they even hit the smoker.
• Perfect cookout side dish - These smoked baked beans pair with pulled pork, ribs, brisket, burgers, hot dogs, and grilled chicken.
• Easy to make ahead - The beans reheat well, so they're great for parties, holidays, and backyard BBQ menus.

If you need a quicker option for baked beans, be sure to check out my Instant Pot Baked Beans recipe.

Ingredient Notes

• Navy Beans: I use canned navy beans for this recipe because they're small, tender, and great at soaking up sauce. Great Northern beans, cannellini beans, or pinto beans can also work. Be sure to drain and rinse the beans since this recipe uses a homemade BBQ-style sauce instead of the liquid from canned baked beans.
• Onion and Green Pepper: Yellow onion and green bell pepper add classic baked bean flavor and a little texture. Dice them small so they soften into the sauce.
• Bacon: Bacon adds smoky, salty flavor and gives the vegetables something flavorful to cook in. Cut it into small strips so it mixes evenly through the beans.
• BBQ Sauce and Ketchup: BBQ sauce brings sweet, smoky, tangy flavor, and ketchup helps build a thick, familiar baked bean sauce. Use a BBQ sauce you already like because the flavor will come through. I typically use Sweet Baby Ray's original sauce in this recipe.
• BBQ Rub: I use my homemade all-purpose BBQ rub, but feel free to substitute your own blend or your favorite store-bought rub.
• Brown Sugar and Maple Syrup: Brown sugar gives the beans classic sweetness, while real maple syrup adds a richer flavor. I recommend real maple syrup instead of pancake syrup. For a slightly different flavor profile, you can substitute molasses.
• Dijon Mustard and Apple Cider Vinegar: Dijon mustard and apple cider vinegar cut through the sweetness and keep the beans from tasting flat. That little bit of tang makes a big difference.

See the recipe card at the bottom of this post for the complete list of ingredients and measurements.

How to Make Smoked Baked Beans

1. Prep the smoker and cook the bacon: Preheat your smoker to 225℉. Set a 5-quart cast iron Dutch Oven or a 12-inch cast iron skillet on your stove over medium heat, then add the bacon strips and cook for 5 minutes, stirring occasionally, until crispy.
2. Cook the vegetables: Add the diced onion and green pepper to the bacon and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for another minute.

3. Mix in the sauce: Turn off the heat. Add the brown sugar, maple syrup, BBQ sauce, ketchup, Dijon mustard, apple cider vinegar, and BBQ rub. Stir until everything is well combined.
4. Add the beans: Add the drained and rinsed navy beans and gently stir until they are evenly coated in the sauce.

5. Smoke the beans: Transfer the Dutch oven or skillet to the smoker and cook uncovered for 2 to 3 hours, stirring every 30 to 45 minutes, until the beans are hot, smoky, bubbly, and thickened to your liking.
6. Rest and serve: Let the beans cool for about 10 minutes before serving. The sauce will thicken a little more as they sit.

What Wood to Use for Smoked Beans

I like using a blend of hickory and applewood for smoked baked beans. Hickory adds classic BBQ smoke flavor, while applewood gives a milder, slightly sweet smoke that works well with the maple syrup and bacon.

Cherry, oak, and pecan are also good options. I would avoid using too much mesquite because it can overpower the beans during a longer cook.

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.

Can You Make Smoked Baked Beans Ahead?

Yes. These beans are great for making ahead because the flavor gets even better after they sit.

You can smoke them a day ahead, refrigerate, then reheat gently on the smoker, stovetop, or in the oven before serving. Add a splash of water, broth, or BBQ sauce if the sauce gets too thick.

What to Serve with Baked Beans

Smoked baked beans are one of those classic BBQ sides that belong on just about every cookout plate.

Serve them with:

• Smoked Pulled Pork Barbecue
• Smoked St. Louis Spare Ribs
• Smoked Whole Chicken
• Grilled BBQ Chicken Legs
• Smoked Chuck Roast
• Southern Coleslaw
• Southern Potato Salad
• Hawaiian Mac Salad
• Smoked Gouda Mac and Cheese

They're also great with burgers, hot dogs, smoked sausage, grilled pork chops, and BBQ sandwiches.

No Smoker? Try These Cooking Options

Oven

Prepare the beans as directed, then transfer them to a baking dish or leave them in an oven-safe Dutch oven. Bake uncovered at 350°F for 60 to 90 minutes, stirring once or twice, until hot, bubbly, and thickened.

Stovetop

Prepare the beans as directed, then simmer over low heat for 30 to 60 minutes, stirring occasionally, until thickened. You will not get the same smoke flavor, but you can add a small splash of liquid smoke if desired.

Grill

Set up your grill for indirect heat around 250°F to 300°F. Place the pan on the cooler side of the grill and cook uncovered until the beans are hot, smoky, and thickened.