Smoked Baked Beans

How to Make Smoked Baked Beans

1. 1

   Step 1: Preheat smoker and render bacon with onion

   Preheat your smoker to 250°F (121°C) using your preferred wood (hickory, apple, or pecan work well). While the smoker comes up to temp, dice the bacon and cook it in a skillet over medium heat until most fat is rendered and pieces start to brown; add the chopped onion and cook until translucent, about 4–5 minutes. Transfer the cooked bacon and onions to a bowl and reserve the rendered fat.

   For this step

   • 6 ozstreaky bacon
   • 1 mediumyellow onion, finely chopped
2. 2

   Step 2: Mix beans and sauce

   In a large bowl, combine the drained beans with ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Stir thoroughly until the sugar is dissolved and the sauce is homogenous. Taste and adjust sweetness or tang as desired.

   For this step

   • 3 15 oz canscanned navy or great northern beans, drained (15 oz / 425 g cans)
   • 1 cupketchup
   • 1/3 cuppacked brown sugar
   • 2 Tbspblackstrap or regular molasses
   • 2 Tbspapple cider vinegar
   • 1 TbspDijon mustard
   • 1 TbspWorcestershire sauce
   
3. 3

   Step 3: Assemble in smoker-safe vessel

   Lightly grease a 9x9-inch cast-iron skillet or an aluminum foil pan with a tablespoon of the reserved bacon fat, then pour in the bean mixture and fold in the cooked bacon and onions. Smooth the top and leave the pan uncovered so smoke can penetrate the surface.
   
4. 4

   Step 4: Smoke low and slow

   Place the pan in the preheated smoker and smoke at 250°F (121°C) for 90–120 minutes, until the sauce is bubbling and has reduced to a glossy, thick consistency. Stir once about halfway through cooking to redistribute heat and check progress; add a little reserved bacon fat if the surface looks dry.
   
5. 5

   Step 5: Finish and concentrate (optional)

   If you prefer a thicker, more caramelized top, smoke uncovered for the final 10–15 minutes, or move the pan to a 350°F (177°C) oven for 8–10 minutes to concentrate the sauce. Be careful not to scorch—you want a sticky glaze, not burned sugar.
   
6. 6

   Step 6: Rest and serve

   Remove the beans from the smoker and let them rest 5–10 minutes to set. Serve warm as a hearty BBQ side; leftovers keep well refrigerated and taste even better the next day after the flavors meld.

1. Preheat your smoker to 250°F (121°C) using your preferred wood (hickory, apple, or pecan work well). While the smoker comes up to temp, dice the bacon and cook it in a skillet over medium heat until most fat is rendered and pieces start to brown; add the chopped onion and cook until translucent, about 4–5 minutes. Transfer the cooked bacon and onions to a bowl and reserve the rendered fat.
2. In a large bowl, combine the drained beans with ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Stir thoroughly until the sugar is dissolved and the sauce is homogenous. Taste and adjust sweetness or tang as desired.
3. Lightly grease a 9x9-inch cast-iron skillet or an aluminum foil pan with a tablespoon of the reserved bacon fat, then pour in the bean mixture and fold in the cooked bacon and onions. Smooth the top and leave the pan uncovered so smoke can penetrate the surface.
4. Place the pan in the preheated smoker and smoke at 250°F (121°C) for 90–120 minutes, until the sauce is bubbling and has reduced to a glossy, thick consistency. Stir once about halfway through cooking to redistribute heat and check progress; add a little reserved bacon fat if the surface looks dry.
5. If you prefer a thicker, more caramelized top, smoke uncovered for the final 10–15 minutes, or move the pan to a 350°F (177°C) oven for 8–10 minutes to concentrate the sauce. Be careful not to scorch—you want a sticky glaze, not burned sugar.
6. Remove the beans from the smoker and let them rest 5–10 minutes to set. Serve warm as a hearty BBQ side; leftovers keep well refrigerated and taste even better the next day after the flavors meld.