We've taken a classic summer barbecue side dish and brought it to a whole new level. Smoking baked beans give them a depth of flavor not normally found in this simple side. One taste of these Smoked Baked Beans and you'll be hooked!
As soon as Memorial Day runs around we are all about barbecue even more than the rest of the year. While we've been running the grill all winter it really does become our go-to in hot weather so we don't have to turn on the oven. We are dedicated to converting all of our family's favorite recipes to cook on the grill or smoker.
Any time you are at a summer potluck or bbq chances are there is a tray of baked beans along with the burgers, smoked hot dogs, grilled chicken, and pork ribs. Taking them to a new level by cooking them on a smoker is my challenge to you this summer. Go ahead and make baked beans on the smoker and your friends will be wowed.
Bacon - We love our baked beans with a generous amount of crisp, smoky bacon. I fry it up and then cook the onion in the bacon grease to get even more bacon flavor into this dish.
Onion - I used a regular yellow onion but any type of onion will work. You can use red onion, sweet onion, Vidalia onion, or white onion.
Pinto beans - To save on time choose canned beans and just drain and rinse them well. If you prefer to use dried beans you will need to soak them and cook them before adding them to the recipe.
Ketchup - Using bottled ketchup keeps the prep time for this smoked baked beans recipe to a minimum.
Brown sugar - We like our baked beans on the sweet side. Slightly sweet, not overly sweet. But feel free to adjust to your own taste preferences.
Mustard - Adding yellow mustard gives the sauce a nice tang. Dijon mustard or whole grain mustard can also be used.
Salt & Pepper - Kosher salt and black pepper enhance the other flavors in this side.
How to Make Smoked Baked Beans
Step One: First thing you need to cook the bacon.
Step Two: Cook the onions in the bacon grease.
Step Three: Combine all the other ingredients in a medium or large mixing bowl.
Step Four: Stir in the bacon and onions.
Step Five: Transfer the bean mixture to a disposable aluminum pan or cast iron skillet and place on the pellet grill or smoker. Smoke the baked beans until they are hot and have absorbed some of the smoke flavors.
Spices - Add some garlic, onion powder, smoked paprika, or even Worcestershire sauce to boost the flavor.
Spicy - Adding jalapenos is a great way to kick up the heat. Just saute the jalapeno peppers along with the onions.
Extra Sweet - Want your smoked baked beans sweeter? Also, add some molasses or maple syrup in addition to the light brown sugar.
Chipotle - Mix in a tablespoon or so of chipotle pepper puree for a spicy and smoky flavor.
Vegetarian - Omit the bacon and cook the onions in butter or olive oil instead. Add in some sauteed bell peppers for an extra veggie.
BBQ Sauce - Swap out the ketchup for a sweet barbecue sauce.
Can you smoke baked beans?
Yup! And they are delicious. Our recipe is for homemade baked beans but you can also just pour a couple of cans of store-bought baked beans into a pan and heat on your smoker.
What types of beans are in baked beans?
While pinto beans are traditionally used in this dish you can sub in navy beans, black beans, or kidney beans. Or use a combination of different types of beans.
What type of wood should I use?
You can use almost any type of wood pellets or wood chips for this recipe. We prefer pecan, mesquite, and hickory.
How long to smoke baked beans at 225?
Cook the beans in the smoker for 1.5-2 hours. The beans are already cooked so you just want time for the flavors to meld and them to get hot.
Can you freeze baked beans?
Yes, if you have any leftovers you can refrigerate them for up to 5 days or freeze them for longer. Just store it in an airtight container or plastic bag in the fridge or freezer.
- 8 oz bacon
- 1 onion chopped
- 3 cups pinto beans 2 cans, drained
- 1 cup ketchup
- ¼ cup brown sugar
- 2 teaspoon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- Cook the bacon in a large skillet until crisp. Remove to a plate lined with paper towels to drain.
- Add the chopped onion to the hot skillet. Cook in the bacon fat until softened. Drain any excess grease and set aside the cooked onion.
- Combine the beans, ketchup, brown sugar, mustard, salt, and pepper. Mix well.
- Fold in the bacon and onions.
- Transfer to an 8x8 aluminum foil pan or glass baking dish.
- Place onto the smoker and smoke at 225 for 1.5 to 2 hours.