Smoked Baked Beans
These smoked baked beans are a perfect combination of sweet and smokey and are a delicious side dish for your next cookout!
Servings: 10
Calories: 234kcal
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
Cooking Vessel:
If you do not have a cast iron Dutch Oven, you can also use a 12-inch cast iron skillet or you can prepare the stove top portion in a pot or pan and transfer the mixture to a foil pan for the smoking phase.
Storage and Reheating:
Store smoked beans in an airtight container and refrigerate for up to 5 days.
Reheat in a pot over medium-low heat until warmed through. Smaller portions can be heated in the microwave. The beans will thicken when refrigerated, so you can stir in a splash of water to loosen them up if desired.
Nutrition
Calories: 234kcal | Carbohydrates: 45g | Protein: 8g | Fat: 3g | Fiber: 5g | Sugar: 15g