Smoked Baked Beans Recipe
What you will need is thick-cut peppered bacon, green bell pepper, Dijon mustard, and a smoker. This is a very simple recipe for smoking and baking smoked baked beans. The result is an earthy, dark brown color and a rich smokiness.
Ingredients
- 6 slices thick-cut peppered bacon (halved)
- 1 medium yellow onion (diced)
- 3 jalapenos (or 1 green bell pepper for less heat) (seeds and stems removed, diced)
- 2 28 oz cans pork and beans
- 3/4 cup barbecue sauce (links to my favorite homemade sauces are in the recipe notes)
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons molasses
Instructions
- Prepare your smoker by heating it to 250 degrees Fahrenheit using any mild or fruitwood. With this recipe, I really like pecans.
- Over medium-high heat, preheat a 12-inch cast iron skillet. On each side, cook the bacon pieces for 2-3 minutes. It takes long enough for the fat to render, but not long enough for the bacon to crisp thoroughly.
- On a plate, place a paper towel over the bacon pieces to allow them to drain. Continue cooking the onions and jalapenos in the bacon grease. Stir frequently for 3-5 minutes, until the onions are softened and slightly translucent.
- Add all the liquid from the bean cans to the pan. In a bowl, combine barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Combine all ingredients.
- Add the bacon slices to the beans and let them smoke.
- The beans should thicken up nicely within about 3 hours if you smoke uncovered. When ready to serve, remove the smoker from the heat and serve warm.