Homemade smoked baked beans offer a tantalizing fusion of flavors. The hearty, rich flavor of baked beans, combined with a touch of smoke, will change how you view baked beans forever!
Just thinking about these smoked baked beans makes my mouth water. With a tangy, sweet, smokey flavor, every bite is better than the last.
Made with simple ingredients, our smoked baked beans are the perfect side dish for summer barbecues, game-day get-togethers, or weeknight family dinner.
The sweet and savory flavor is guaranteed to bring smiles to your table.
If you love delicious side dishes, try our oven-roasted Brussels sprouts and roasted zucchini with parmesan recipes.
Ingredients
Let’s start by gathering the ingredients we need to make our easy smoked baked beans recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to Make Smoked Baked Beans
Follow my easy instructions to see how to make smoked baked beans yourself, it is nice and easy.
Preheat your smoker to 225 degrees.
When the smoker has been preheated, add your favorite wood chips to the smoked tube. For this recipe, we used hickory wood chips.
- Add the baked beans, brown sugar, molasses, honey, dijon mustard (or yellow mustard), ketchup, and pineapple juice to a large bowl.
- Mix thoroughly to combine.
- Pat dry the pork belly (or thick-cut bacon)with a paper towel. Chop the pork belly into ¼ inch slices.
- Season the bacon with smoked paprika (or sweet paprika) and mix to combine.
- Place a medium cast iron pan (10”) over medium-high heat.
- When the pan is hot add the olive oil and butter to the pan.
- When the butter has melted, add the seasoned pork belly to the pan and brown it, stirring regularly for 5 minutes so all sides get browned and seared.
- After 5 minutes, add the chopped onion to the pan.
- Cook until the sauteed onions are tender (3-4 minutes). Then, remove the cast iron pan from the heat and set aside.
*Do not drain the bacon grease from the pan. - Add the baked bean mixture to the cast iron pan with the pork belly and onions.
- Stir the ingredients together to combine fully.
- Add the cast iron pan to the smoker (uncovered) and let it cook for 60 minutes. Then, remove the pan from the smoker and stir the baked beans thoroughly. Place them back in the smoker and continue to cook for 90 minutes.
*Add more wood chips after stirring for a smokier flavor.
Our easy baked beans recipe makes a delicious side dish with hot dogs and hamburgers. They can also be served with pulled pork, ham, beef brisket, and grilled or smoked chicken. They work well with many different kinds of meat.
Store any leftover smoked baked beans refrigerated in an airtight container for up to 7 days.
Recipe FAQs
Absolutely, use the saute function to cook the bacon and onions, before adding the remaining ingredients. Stir well and cook on low for 4 hours or high for 2 hours.
For a smoky flavor, add a few drops of liquid smoke to the mixture.
Yes, you can. Saute the bacon and onions, then add the rest of the ingredients. Mix well and bake at 275 degrees for about 2 hours or until the internal temperature has reached at least 165 degrees F.
They can be made in a baking dish or Dutch oven.
I use Bush’s classic baked beans, but you can use vegetarian beans or any flavor that you prefer. Pinto beans, red beans, and great northern beans can also be used.
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Smoked Baked Beans
Ingredients
- 28 oz traditional baked beans
- ½ lb pork belly or thick-cut bacon
- 1 cup sweet onions chopped
- ¼ cup brown sugar light or dark
- 1 tablespoon pineapple juice or apple juice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 teaspoon molasses
- 2 teaspoon ketchup
- 2 teaspoon barbeque sauce
- 1 teaspoon dijon mustard or yellow mustard
- 1 teaspoon smoked paprika or sweet paprika
Instructions
- Preheat your smoker to 225 degrees
- Pat dry the pork belly (or thick-cut bacon)with a paper towel.
- Chop the pork belly into ¼ inch slices and season with smoked paprika (or sweet paprika).
- Take a medium sized cast iron pan (10”) and heat it over medium high heat.
- When the pan is hot add the olive oil and butter to the pan.
- When the butter has melted, add the seasoned pork belly to the pan and brown it, stirring regularly for 5 minutes so all sides get browned and seared.
- After 5 minutes add the chopped onion to the pan and continue to cook until the onions get tender (3-4 minutes).
- Once completed remove the cast iron pan from heat and set aside. *Do not drain the grease from the pan.
- Add the baked beans, brown sugar, molasses, honey, dijon mustard, ketchup, and pineapple juice to a large bowl and mix thoroughly to combine.
- Add the baked bean mixture to the cast iron pan with the pork belly and onions.
- Stir the ingredients together to fully combine.
- When the smoker has been preheated, add your favorite wood chips to the smoked tube. For this recipe, we used hickory wood chips.
- Add the cast iron pan to the smoker (uncovered) and let it cook for 60 minutes.
- Remove the pan from the smoker and stir the baked beans thoroughly. Place the pan back in the smoker and continue to cook for 90 minutes.*Add more wood chips after stirring for a smokier flavor.
- Remove the pan from the smoker and serve.
Mary Beth says
This recipe appears to use pre-made, canned baked beans that are “doctored” and smokes. Would any recipe changes need to be made for soaked, boiled beans? I would like to try this but don’t use canned beans.
Thank you!
Chef Dennis Littley says
You could use dried beans, but you would have to add additional seasonings since canned beans are already flavored.
Lisa says
They were delicious!!