# Smoky Bourbon Baked Beans with Brown Sugar and Mustard > Rich, smoky baked beans infused with bourbon, brown sugar and tangy mustard — a classic BBQ side with caramelized sweetness and savory depth. Slow-smoked until thick and glossy, these beans stand up to brisket, ribs or a backyard cookout. Canonical URL: https://www.topshelf.recipes/recipes/smoky-bourbon-baked-beans-brown-sugar-mustard ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe Smoky Bourbon Baked Beans with Brown Sugar and Mustard take the familiar comfort of sweet-and-sour baked beans and push it toward savory smoke and caramelized depth. Thick-cut bacon renders the base fat that browns onions and builds mouthfeel while Dijon and a splash of bourbon cut through the sweetness of brown sugar and blackstrap molasses; smoked paprika and low-and-slow time in the smoker layer real smoke over the sugars so the sauce finishes glossy rather than cloying. Using canned navy or Great Northern beans keeps the interior creamy while preserving enough structure so the beans don’t fall apart during the hour-and-a-half smoke. This version shines next to brisket, spare ribs or a simple platter of grilled sausages at a backyard cookout, and it’s forgiving enough for a weeknight smoker session. Make it a day ahead to let flavors meld — the sauce tightens as it cools and benefits from a quick rewarm in the smoker or oven — and be ready to tweak salt, mustard or bourbon at the end for balance before serving. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 130 minutes - Total Time: 150 minutes - Servings: 2 - Difficulty: Medium - Category: Smoking ## Ingredients ### Combine beans and flavorings - 4 can (15 oz) Canned navy or great northern beans (15 oz / 425 g each), drained and rinsed - 1/2 cup Packed brown sugar - 1/4 cup Bourbon - 2 tbsp Dijon mustard - 1 tbsp Blackstrap molasses - 1 tsp Kosher salt ### Crisp the bacon - 6 slices Thick-cut bacon, sliced into 1/2-inch pieces ### Sauté onion, garlic and spices - 1 medium Yellow onion, medium, diced - 3 cloves Garlic, minced - 1 tsp Smoked paprika ## Ingredient Guide ### Blackstrap molasses A dark, robust syrup left after the third boiling of sugar cane; darker and more bitter than regular or light molasses. It has a deep, slightly burnt sweetness with mineral notes and is common in traditional baked goods and some savory dishes (e.g., baked beans, jerk marinades). Find it in the baking aisle at supermarkets or in specialty/ethnic stores. Substitute with dark molasses or a mix of brown sugar and a small amount of molasses (or maple syrup plus a dash of molasses) if you want milder sweetness. ### Smoked paprika A Spanish spice (pimentón) made from peppers that are smoke-dried, giving it a warm red color and a pronounced smoky, sweet-pepper flavor. It’s widely used in Spanish and Catalan cuisine, as well as in rubs and stews for a smoky depth without added heat. Available in most grocery store spice aisles or international markets. Substitute with regular paprika plus a pinch of chipotle powder or smoked salt, or use a touch of liquid smoke very sparingly. ## Instructions ### 1. Crisp the bacon Heat a large skillet over medium heat and add the bacon pieces. Cook, stirring occasionally, until fat is rendered and bacon is crisp (about 8–10 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate and reserve the bacon fat in the skillet. ### 2. Sauté onion, garlic and spices Add the diced onion to the hot skillet with the bacon fat and sauté over medium heat until translucent, about 6–8 minutes. Stir in the minced garlic and smoked paprika and cook 30–60 seconds more until fragrant; remove from heat to prevent burning. ### 3. Combine beans and flavorings In a large bowl or directly in an ovenproof Dutch oven, combine the drained beans with the sautéed onion mixture, brown sugar, bourbon, Dijon mustard, molasses and kosher salt. Stir gently to combine and simmer briefly on the stovetop (over low heat) for 6–8 minutes to marry flavors and burn off some alcohol. ### 4. Smoke until thick and glossy Transfer the bean mixture to a shallow cast-iron pan or foil-lined baking dish and sprinkle the reserved crisped bacon on top. Preheat your smoker to 225°F (107°C) and smoke the beans for 1.5–2 hours, uncovered, until sauce is thickened and edges are caramelized; tent with foil for the last 15 minutes if they’re getting too dark. ### 5. Rest and adjust seasoning Remove the beans from the smoker and let rest 10–15 minutes to thicken further. Taste and adjust salt or a splash more bourbon or mustard if desired, then serve warm as a hearty BBQ side. ## Nutrition Estimated nutrition per serving (about 39.5 oz): - Calories: 1582 kcal - Protein: 68 g - Carbohydrates: 302 g - Fat: 16 g - Saturated Fat: 3.3 g - Trans Fat: 0.2 g - Fiber: 45.9 g - Sugar: 98.7 g - Added Sugars: 5.6 g - Cholesterol: 0 mg - Sodium: 4840 mg - Potassium: 3457 mg - Calcium: 550 mg - Iron: 15.3 mg - Vitamin D: 0 mcg ## Tips ### Render bacon low and slow Cook the bacon over medium or medium-low so the fat renders without burning; reserve that golden fat to sauté the onions for deeper flavor. ### Preserve bean texture Stir gently when combining so you don’t mash the canned beans; their shape helps the dish remain hearty after smoking. ### Burn off bourbon safely After adding bourbon, simmer the mixture for several minutes on low to concentrate flavor and reduce alcohol rather than boiling hard and evaporating aromatics. ### Balance sweetness and acidity Taste after smoking and tweak with extra Dijon, a splash of vinegar, or a squeeze of lemon if the beans feel too sweet or cloying. ### Finish uncovered for caramelization Smoking uncovered for the final stretch concentrates the sauce and caramelizes the edges; tent with foil only if it’s getting excessively dark. ## Variations and Substitutions ### Vegetarian smoky swap Omit bacon and use a tablespoon of olive oil with 1–2 teaspoons liquid smoke plus sautéed mushrooms or smoked tempeh for a meaty, smoky bite. ### Add heat with chiles Stir in 1–2 finely chopped chipotles in adobo or a diced jalapeño with the onions for a smoky, spicy lift that pairs well with the molasses. ### Swap beans for variety Use pinto or cannellini beans instead of navy beans; softer beans will need a gentler stir and slightly less smoking time to avoid falling apart. ### Bourbon substitute or omit If you prefer no alcohol, replace bourbon with apple cider, apple juice plus a tablespoon of cider vinegar, or additional Dijon for similar acidity and complexity. ## Notes This recipe shines at summer barbecues and potlucks — the bourbon and mustard give a perfect sweet-savory balance while the smoker adds authentic campfire depth. Make ahead and reheat gently; flavors deepen overnight. ### Storage and Make-Ahead Cool the beans to room temperature, then refrigerate in an airtight container for up to 4 days. You can freeze leftovers for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating. Rewarm gently in a 300°F oven or in a smoker for 20–30 minutes until hot, adding a splash of water or stock if the sauce has become overly thick. ### Serving Suggestions Serve these beans alongside smoked brisket, spare ribs, grilled sausages, or a wedge of buttered cornbread; their sweet-smoky profile stands up to rich meats. Add bright, crunchy sides like vinegar coleslaw or quick pickled red onions and pair with an amber ale, an old-fashioned cocktail, or iced tea to balance the richness. Spoon into a shallow bowl and garnish with chopped parsley or the reserved crispy bacon for contrast. ## Frequently Asked Questions ### Can I make these beans without a smoker? Yes — bake them in a 300°F oven in a shallow pan for 1.5–2 hours until thick and caramelized, and finish under the broiler for a few minutes to get browned edges, or add 1–2 teaspoons liquid smoke to imitate smoky flavor. ### Can I use dried beans instead of canned? Absolutely — use about 1 pound dried navy beans, soaked overnight and simmered until tender (45–60 minutes), then drain and proceed; dried beans will absorb sauce differently so taste and adjust seasoning after smoking. ### How much bourbon flavor remains after cooking? Most of the alcohol evaporates during the stovetop simmer and the smoking time, leaving concentrated flavor; if you need to avoid alcohol entirely, substitute apple cider and a splash of vinegar. ### My beans are too thin after smoking — how do I fix them? Simmer them uncovered on the stovetop or return to the smoker/oven at 300°F until reduced to desired thickness, or whisk in a small slurry of cornstarch and cold water and simmer briefly to thicken. ### Can I scale the recipe up for a crowd? Yes — these ingredients scale well; use a larger shallow pan so the sauce spreads and reduces efficiently, and allow roughly the same smoking time, checking for caramelization rather than relying on a strict clock. ## Related Recipes and Guides - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze](https://www.topshelf.recipes/recipes/smoked-bbq-beef-meatballs-cherry-chipotle-glaze) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)