Description
These Smoked Baked Beans combine smoky flavors from bacon and wood smoke with a rich blend of sweet and tangy seasonings. Slow-cooked in a smoker at low heat, the beans develop a thick, hearty texture perfect as a side dish for barbecues or comfort meals.
Ingredients
Meats & Dairy
- 8 ounces thick-cut bacon
Vegetables
- 1 cup diced yellow onion
- 2 jalapenos, finely diced and seeds removed (optional for less heat)
Pantry Items
- 56 ounces canned pork and beans
- 1/3 cup light brown sugar
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons molasses (not blackstrap)
- 2 teaspoons dry mustard
Instructions
- Preheat the smoker: Set your smoker to preheat at 250°F using a mild wood like apple, cherry, or pecan for a delicate smoky flavor that complements the beans.
- Cook the bacon: In a 12-inch cast iron skillet, cook the thick-cut bacon over medium heat until it is halfway done on both sides, which should take about 4 to 7 minutes. This step begins rendering the fat and infuses flavor.
- Drain and chop bacon: Transfer the partially cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into bite-sized pieces for mixing later.
- Sauté aromatics: In the same skillet with approximately 2 tablespoons of leftover bacon grease, add diced yellow onions and finely diced jalapenos. Cook over medium heat for about 5 to 7 minutes until the vegetables become soft and aromatic, enhancing the base flavors.
- Add beans and seasonings: Stir in the canned pork and beans, light brown sugar, ketchup, apple cider vinegar, molasses, and dry mustard. Mix thoroughly and let the mixture simmer briefly for about 3 minutes to combine flavors.
- Top with bacon: Spread the chopped bacon pieces evenly over the top of the bean mixture in the skillet.
- Smoke the beans: Place the skillet uncovered in the preheated smoker. Let the beans cook for 2 to 3 hours, stirring occasionally to promote even cooking and flavor melding. For thicker consistency, extend the smoking time.
- Rest and serve: Once the beans reach your preferred consistency, carefully remove the skillet from the smoker and let it rest for a few minutes before serving, which allows the flavors to settle.
- Storage and reheating: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the oven, adding a splash of water if the beans seem too thick after refrigeration.
Notes
- Use mild wood such as apple, cherry, or pecan for smoking to avoid overpowering the bean flavors.
- Removing jalapeno seeds reduces heat; include them if you prefer spicier beans.
- Chopping bacon after partially cooking ensures crispy pieces that mix well without becoming too hard.
- Stirring occasionally during smoking prevents sticking and promotes even cooking.
- If you don’t have a smoker, you can finish cooking in a low oven at 250°F, but smoky flavor will be less pronounced.
- Add a splash of water when reheating if the beans thicken too much.
