Smoked Baked Beans

Domestic Goddess

Active member
These are "the best" baked beans you will ever have, and this recipe does make a lot of beans.
Leftovers taste wonderful, whether reheated or served cold.


Smoked Baked Beans

2 lbs. bacon, cooked and crumbled
2 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans dark red kidney beans, drained and rinsed
2 (28 oz.) cans Bush's Best Maple Cured Baked Beans (undrained)
1 large onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
6 large cloves garlic, minced
3 to 4 jalapeños, diced (See *Note)
3 cups Sweet Baby Ray's Original Barbecue Sauce
2 cups firmly packed light brown sugar
3/4 cup Dijon Mustard
Pinch freshly ground black pepper


Place all ingredients in a 7-quart cast iron Dutch oven.

Place cast iron Dutch oven in a smoker, and cook uncovered for 4 hours.

Serves beans while they're hot.

Once cooled, refrigerate any leftovers.

Reheat leftover beans on top your stove, or in the microwave.

These beans also taste good if served cold the next day.

*Note: When my daughter prepares these beans, she doesn't remove the seeds from the jalapeños,
but you could if you prefer your beans with less heat (taste-wise). Our family doesn't think the beans
are too hot (taste-wise) with the seeds left in.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Mmmm looks great, DG!

Doctored-up canned beans recipes such as these are often part of catered BBQ menus, where the pit bosses cook the bean mixtures in aluminum foil pans on barbecue smokers.

Delicious!

Lee
 

Johnny West

Well-known member
What wood do you use for smoke?

It's ramp season and wish I had some to add to beans.

Here is the recipe I use and may have postd it elsewhere. I can't remember.

This is a family tradition/favorite I do for special occassion BBQ's & picnics. I usually have to double the recipe.

One can each of:

green beans
butter beans
lima beans
kidney beans (all drained)
(I also add pinto beans.)

8 slices of smoky bacon (cut up and fried)
4 med. onions, chopped.
3/4 cup of brown sugar
1/2 cup apple cider vinegar
1/2 tsp. powdered mustard

Fry bacon and remove from grease. Saute onions in the grease.
Add brown sugar, vinegar, dry mustard, and heat until sugar is dissolved.
Pour over combined beans, bacon and onions, in a 2.5 quart casserole.
Bake at 350 degrees F.

From the kitchen of Uncle Big John.
 

Johnny West

Well-known member
I can't get pecan here but have lots of plum (several trees I take suckers from), cherry, apple, hickory, and alder. I just use the mesquite for steaks and burgers.
 
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