Smoked barbecue beans cooked low and slow over wood for the ultimate BBQ side dish. With added brown sugar, BBQ sauce, and bacon, there’s a punch of flavor in every mouthful.
Have you ever had a baked beans dish that was so good, it could bring people to tears? That’s what I wanted to do when I tasted my first smoked BBQ baked beans recipe. The taste is amazing: Sweet and tangy with a little bit of heat in the end.
If you’re looking for a delicious smoked side dish to go with your brisket or ribs, there’s no better choice than these BBQ baked beans. They’re easy to make from scratch and have the perfect balance of sweet and spicy flavors that are beloved in Southern barbecue.
There are many different variations for this dish, from Texan to Boston, but they invariably start off with caramelizing bacon and onion in a skillet. We then add our canned beans and added ingredients, before cooking low and slow over wood smoke for two to three hours.
This all American favorite is smoked low and slow over hickory for a thick layer of smoke flavor. It has everything we love about backyard cooking in it, including bacon, beer, and barbecue sauce.
Once these beans are done, they’ll have a sweet smell from the wood, while the long smoke time will make them thick and tender. All the added ingredients like onion and bacon will have blended in.
Best Beans for Barbecue Smoked Beans
Any large beans with a neutral flavor are a great choice for smoked baked beans. While traditional recipes call for navy beans, you can use other large white beans such as great northern, butter, or pinto beans. You can even add some color with kidney or borlotti beans, just keep in mind that if you’re mixing and matching beans, some have different cooking times.
Another choice you have to make is between canned or dried beans. Using canned beans is much easier, but dried beans have a better texture and flavor (as long as you remember to soak them overnight).
Smoking Wood
The best types of wood for smoking baked beans are mild, fruity woods such as apple and cherry that won’t overpower the beans. If you want a bolder, smokier flavor, you can add some chunks of hickory or oak to the mix of wood.
The only wood that you shouldn’t use when smoking baked beans is mesquite. The intense smokey flavor will overpower the beans.
Smoked BBQ Beans
Equipment
Ingredients
- 2 cans baked beans
- 6 slices thick bacon cut into chunks
- 1 large white/yellow onion diced
- ¾ cup barbecue sauce
- ½ cup dark brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp molasses
- 1 cup beer
- 3 jalapenos sliced with seeds and stems removed
Instructions
- Fire up smoker to 225°F (107°C). If you are using a grill, set it up for 2-zone cooking, with the temperature at 225°F on the indirect side.
- Drizzle oil in the cast iron skillet, and place the skillet in the smoker to warm it up
- Cook bacon in the skillet until browned on both sides. Remove bacon from pan and put to one side to cool.
- Add diced onion and cook until translucent and soft. Add beans, barbecue sauce, beer, molasses, mustard, and bacon. Stir until combined thoroughly.
- Move the skillet over to the indirect side. Add wood to the fire. Close the lid and smoke for 2-3 hours. Check beans every 20-30 minutes to stir, and add water if they are looking dry.
- When ready, add seasoning to taste. Serve.
