These Smoked Baked Beans are everything you want in a barbecue side dish: they're sweet, smoky, savory, and just a little spicy. They're loaded with flavor from smoky chipotle peppers, crispy bacon, and a rich sauce made with molasses, brown sugar, and barbecue sauce. If you want a dish that steals the show at your next barbecue or potluck, this one checks all the boxes.
The best part is these baked beans cook right in your smoker alongside your brisket, ribs, or pulled pork, soaking up all that smoky goodness over a few slow hours. It's a hands-off recipe that's perfect for feeding a crowd. If you've never smoked your baked beans before, get ready to never go back to the canned stuff again!
Why You'll Love This Recipe
- It has real smoky flavor: These smoked baked beans get their rich, smoky flavor from three places: the smoker, chipotle peppers in adobo, and bacon. The result is a layered flavor that's miles beyond anything from a can.
- It's the ultimate barbecue side dish: It's perfect alongside smoked brisket, pulled pork, ribs, or grilled burgers. These beans hold their own at any cookout, potluck, or tailgate!
- Easy prep, big flavor: Just a few minutes of sautéing and stirring, then let your smoker do the rest.
- It's sweet, spicy, and savory: A balanced blend of dark brown sugar, molasses, Dijon mustard, and apple cider vinegar creates a sauce that's complex but not cloying.
- It feeds a crowd: This recipe makes a big batch (enough for 10-12 generous servings) making it ideal for gatherings or prepping ahead.
Ingredients You'll Need
These Smoked Baked Beans are packed with pantry-friendly staples and incredible flavor! Here's what you'll need:
- 8 slices bacon, cut into 1-inch pieces: Any smoked baked beans recipe worth its salt has to have bacon! It adds extra smoky flavor and you use the fat it renders for sautéing the onions. Use thick-cut bacon for even more flavor.
- 1 medium yellow onion, chopped: Gotta have some onions.
- 2-3 chipotle peppers in adobo, chopped: These smoked jalapeños add spice and smokiness. Adjust the amount based on your spice preference. You can also substitute regular jalapeños if you prefer, just dice them and sauté them with the onions.
- 2 (28-ounce) cans pork and beans: No need to make your own beans when canned work perfect well. And there's no need to even drain them!
- ¾ cup barbecue sauce: I'm partial to my pomegranate chipotle barbecue sauce, but if I don't have time to make it, I'll pick up a bottle of store-bought. (There's an old country store near me that sells candied jalapeño barbecue sauce and it's incredible...as soon as I nail the recipe, I'll share it!)
- ½ cup dark brown sugar: You can substitute light brown sugar, but dark has a molasses-rich sweetness that works especially well in this recipe.
- ¼ cup apple cider vinegar: The acidity in apple cider vinegar helps to balance the sweetness of the sauce.
- 2 tablespoons molasses: Don't skip the molasses! It adds a deep, rich flavor that really takes the beans to the next level.
- 2 tablespoons Dijon mustard: Same for the mustard: it helps cut through the richness and adds a lot of flavor.
The Best Wood Chips to Use
The wood you choose plays a big role in the final flavor of your smoked baked beans. Since this dish is sweet, savory, and rich, it pairs well with woods that won't overpower its flavor.
- Hickory: Best for classic barbecue flavor. Hickory is strong, smoky, and slightly sweet, which is perfect for complementing the bacon, brown sugar, and molasses in these beans. It's a bit strong, so use sparingly if you're also smoking meat.
- Applewood: Mild and slightly sweet. Applewood adds a gentle smokiness and a subtle fruity flavor. It's ideal if you want your beans to stay on the sweeter side or if you're serving them with smoked chicken or pork.
- Pecan: Nutty, sweet, and well-balanced, pecan is a great all-purpose wood. It gives a smooth, rich smoke that deepens the flavor of the beans without overwhelming them.
- Cherry: Sweet and mellow, cherry wood will give a subtle sweetness to your beans. It's especially nice if you're smoking the beans alongside poultry or ham.
How to Make Smoked Baked Beans
These smoked baked beans come together with minimal prep and have incredible flavor! Here's how to make them:
- Preheat the smoker: Set your smoker to 250°F. Use hickory, applewood, or pecan chips for the best balance of smoky sweetness. Let the smoker come to temperature while you prep the beans.
- Cook the bacon: In a large cast iron skillet, cook 8 slices of bacon, cut into 1-inch pieces, over medium heat. Sauté until the fat is rendered and the bacon is starting to crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the fat in the skillet.
- Sauté the onion: Add 1 chopped yellow onion to the bacon grease. Cook for a few minutes until it's softened.
- Add the remaining ingredients: Stir in the chopped chipotle peppers, pork and beans (undrained), barbecue sauce, dark brown sugar, apple cider vinegar, molasses, Dijon mustard, and the reserved cooked bacon. Stir everything well to combine. Note: You can add everything directly to the cast iron skillet if it's large enough, or transfer it to whatever dish you're using to smoke the beans in.
- Smoke the beans: Place the skillet or pan in the preheated smoker. Smoke at 250°F for about 3 hours, stirring once halfway through (no need to cover). The sauce will thicken beautifully!
- Rest and serve: Remove the beans from the smoker and let them sit for 10-15 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly more.
If you're firing up the smoker for these baked beans, you might as well make it a full spread! Try pairing them with ultra-creamy smoked mac & cheese side dish or serve them alongside this flavor-packed, easy smoked pork butt recipe. For easy appetizers, you can't go wrong with barbecue smoked cream cheese or a gooey, crowd-pleasing queso in the smoker. And if you're looking to round out the meal with veggies and finger food, toss on some corn on the cob in the smoker or crispy smoked party wings. Want even more ideas? Don't miss our roundup of 62 smoker recipes you'll love; it's packed with smoky inspiration for every occasion.
Tips
Want perfect smoked baked beans every time? These tips will help you nail it!
- Don't drain the beans: Leave the liquid in the cans of pork and beans. The sauce will reduce and thicken naturally in the smoker.
- Use cast iron (if you can): A cast iron skillet or Dutch oven is ideal for smoking. It retains heat, handles smoke well, and allows for a gentle caramelization around the edges. If you're using a foil pan, make sure it's sturdy enough (you can always double up).
- Smoke it uncovered: For maximum smoke flavor, keep the beans uncovered the entire time. This allows the smoke to penetrate and helps the sauce to thicken.
- Don't overcook the bacon: Cook the bacon until it's just starting to crisp. It will finish rendering during the smoking process which will prevent it from becoming too chewy or tough.
- Sauté for flavor: You could skip it, but sautéing the onions in bacon fat adds a lot of flavor, especially since you're cooking it in the bacon fat.
- Don't stir too often: Give the beans one good stir halfway through smoking. This keeps the bottom from burning without breaking the surface crust that develops on top.
- Adjust the heat to your taste: Chipotle peppers can pack a punch! Start with two and add more if you like it more spicy. You can also stir in hot sauce or cayenne to boost the heat.
- Let it rest before serving: Resting the beans for 10-15 minutes after smoking allows the sauce to thicken and the flavors to come together.
Smoking Baked Beans at Different Temperatures
One of the best things about smoked baked beans is their flexibility - they can be smoked right alongside your brisket, ribs, pulled pork, or whatever's on your smoker, even if it's running at a different temperature. Here's how to adjust the cook time based on your smoker's temp:
- Temperature: 225°F
- Smoke Time: 3½ to 4 hours
- Notes: This lower temp means extra smoke flavor and it takes longer to reduce the sauce. Stir once or twice during cooking to prevent sticking and help thicken the beans. (If you think the beans have picked up enough smoke flavor at some point, go ahead and cover them).
- Temperature: 250°F (Standard)
- Smoke Time: 3 hours
- Notes: The ideal balance of smoke and time. You'll get rich flavor and perfectly thickened beans without needing to adjust anything.
- Temperature: 275°F
- Smoke Time: 2½ to 2¾ hours
- Notes: A good option if you're smoking pork shoulder or ribs. Stir halfway through, and watch the edges to avoid over-reduction.
- Temperature: 300°F
- Smoke Time: 2 to 2¼ hours
- Notes: Slightly faster cook time. Keep an eye on the sauce-if it's reducing too quickly, you can tent loosely with foil for the second half of the cook.
- Temperature: 325°F
- Smoke Time: 1½ to 1¾ hours
- Notes: This higher temp is common when finishing off smoked meats or making quick sides. Use a deeper dish or stir more frequently to prevent scorching. Beans will still take on smoke flavor, but it will be subtler.
- Temperature: 350°F
- Smoke Time: 1 to 1¼ hours
- Notes: At this temperature, you're more in baking territory than slow smoking. Great for a quicker version with a touch of smoke, just make sure to stir every 30 minutes and keep the beans toward the cooler side of your smoker if possible.
Storage & Reheating
Smoked baked beans are one of those dishes that taste even better the next day. The flavors deepen and the sauce thickens, making leftovers something to look forward to. Here's how to store and reheat them properly:
How to Store
- Cool completely before storing to prevent condensation.
- Transfer to an airtight container and refrigerate for up to 4-5 days.
How to Reheat
You can reheat smoked baked beans on the stovetop, in the oven, or in the microwave, depending on your preference:
- Stovetop: Place the beans in a saucepan over medium-low heat. Add a splash of water or barbecue sauce if they've thickened too much. Heat, stirring occasionally, until they're warmed through.
- Oven: Preheat to 300°F. Place beans in an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes or until hot. Stir halfway through and add a touch of liquid if needed.
- Microwave: Place a portion in a microwave-safe bowl. Cover with a damp paper towel and microwave in 45-60 second intervals, stirring between each, until heated through.
Freezing & Thawing Tips
- Let the beans cool completely before freezing.
- Label container(s) with the date and use within 3 months for best flavor.
- Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How long should you smoke baked beans?
Smoke baked beans at 250°F for about 3 hours. This allows the sauce to thicken and the smoky flavor to fully develop. Stir once halfway through, and let them rest for 10-15 minutes after smoking to finish thickening.
Do barbecue baked beans have gluten?
Baked beans are often gluten-free, but it depends on the ingredients. Check the labels on your ingredients to be certain.
Can I use dried beans instead of canned?
Yes, but you'll need to soak and fully cook the beans before adding them to the recipe. Canned pork and beans offer convenience and extra sauce, but you can substitute with dried beans, just be sure to increase the barbecue sauce.
Can I make smoked baked beans in the oven instead?
If you don't have a smoker, bake the beans uncovered at 300°F for 2-2½ hours. You can add a few drops of liquid smoke to mimic the smoky flavor.
Are smoked baked beans spicy?
They have a mild kick from the chipotle peppers, but you can adjust the heat to your liking. Use fewer peppers for a milder version or add more for extra spice.
Can you freeze smoked baked beans?
Smoked baked beans freeze very well. Let them cool completely, then transfer to a freezer-safe container or resealable bag. They'll keep for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or in the oven with a splash of water or barbecue sauce to loosen the texture.
Smoked Baked Beans
These smoked baked beans have incredible smoky flavor, both from the smoker as well as smoky chipotle peppers.
Ingredients
- 8 bacon slices, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2-3 chopped medium-sized chipotle peppers (from a can of chipotle peppers in adobo sauce)
- 2 28-ounce cans pork and beans (do not drain)
- ¾ cup barbecue sauce
- ½ cup dark brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoon molasses
- 2 tablespoon Dijon mustard
Instructions
- Preheat your smoker to 250 degrees.
- Preheat a large cast iron skillet over medium heat (large enough to hold all the ingredients if you'll be smoking this in the same dish). Cook the bacon just until some of the fat has rendered and it starts to get crispy.
- Remove the bacon with a slotted spoon and place it on paper towels. Add the chopped onions to the skillet and cook for a few minutes, just until they start to soften.
- Add the rest of the ingredients to the skillet (or whatever you'll be smoking the beans in) including the cooked bacon. Stir it really well to combine.
- Smoke the beans for about 3 hours alongside whatever else you've got smoking. Remove from the smoker and let them sit for 10-15 minutes before serving.
Notes
Add more or less chipotle peppers depending on how spicy you like your beans. You can also just use the adobo sauce from the same can. If you can't find chipotle peppers, you can substitute fresh, minced jalapeños and sauté them with the onions.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 930mgCarbohydrates: 45gFiber: 8gSugar: 16gProtein: 10g
This data was provided and calculated by Nutritionix.
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