Smoked Baked Beans

There’s no game-playing or secrets in the name of this recipe—you really will be smoking your baked beans. That smoker adds a wonderful savory flavor and aroma to these already flavorful beans, but the smoker isn’t doing the flavoring work all on its own. Also present here are flavor heavyweights like jalapeno peppers, onion, garlic and, of course, bacon.

The sauce is no slouch either. You’ll be making a barbecue sauce from scratch, then letting it cook down over the course of a couple of hours. If you’re already salivating at the thought of it, we’ll stop talking and let you get to work, as it’s hard enough to wait during that smoking process.

Ingredients for Smoked Baked Beans

• Bacon: You’ll be using six center-cut bacon strips, and you’ll want to chop them well, either before or after they’re cooked.
• Onion: You can use a yellow or white onion here, and you’ll want to chop it evenly.
• Jalapeno: You’ll need half a jalapeno pepper, and you’ll want to seed and mince it.
• Garlic cloves: For the garlic cloves, you can mince fresh garlic, or you can use two cubes of frozen garlic to make things easier.
• Pork and beans: You’ll want 32 ounces of pork and beans in total, which usually equals two cans.
• Brown sugar: You’ll want to pack it down to make sure the brown sugar is properly measured.
• Molasses: This recipe might just have you looking at molasses with fresh eyes.
• Dijon mustard: The Dijon mustard adds a bit of spice and richness to the sauce.
• Cider vinegar: And the cider vinegar adds that wonderful tang.

Directions

Step 1: Preheat the smoker, cook the bacon

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Preheat the smoker to 250°F. In a cast-iron skillet, cook the bacon over medium heat until it’s crisp, seven to eight minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain.

Step 2: Simmer the remaining ingredients

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In the same skillet, add the onion and jalapeno, and cook until these are soft, four to five minutes. Add the garlic and cook one minute longer. Next, stir in the pork and beans, cooked bacon, brown sugar, molasses, mustard, vinegar, salt and pepper. Bring the blend to a simmer, then remove it from the heat.

Step 3: Smoke the beans

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Transfer the skillet to the smoker and cook until the sauce has thickened and is bubbly on the edges, about two hours.

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Smoked Baked Bean Variations

• Spice things up: Add a teaspoon of cayenne pepper to the sauce, or add a ready-made hot sauce into the mix to add some welcome heat to these beans.
• Use a store-bought barbecue sauce: If you’re looking to save a bit of time and effort, or you’re missing some needed ingredients, leave out the molasses, mustard and vinegar, and add 4 tablespoons of a ready-made barbecue sauce instead.
• Skip the jalapeno: If you prefer your foods on the milder side, leave the pepper out, and consider opting for a different mustard.

How to Store Smoked Baked Beans

These beans will last up to five days and can be eaten cold right out of the refrigerator or warmed on the stovetop or in the microwave.

Can you freeze baked beans?

Yes, you can freeze these baked beans. It’s best to lay them out flat in a freezer bag to prevent the formation of ice crystals, then thaw them overnight in the fridge before reheating.

Smoked Baked Bean Tips

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What should I serve with these baked beans?

Any of your favorite barbecue foods will pair beautifully. You can serve them with brisket, burgers, cornbread, slaw—the list goes on and on.

How can I make this smoked baked beans recipe if I don’t have a smoker?

If you have a charcoal grill, you can add damp wood chips atop a smaller pile of charcoal to produce slow and steady smoke. You can also purchase accessories that can be placed in a gas grill and filled with wood chips.

How many servings of beans does this recipe yield?

With this recipe, you’ll get 12 good-size servings, or 8 to 10 heartier portions.