Smoked baked beans are a barbecue staple for good reason. Starting with canned beans and adding bacon, onions, and seasonings creates a hearty side dish that complements any meal.
The slow smoking process transforms ordinary ingredients into something with deep, smoky flavor. I’ve found that these beans are perfect for backyard cookouts, family reunions, or weekend gatherings where you need a crowd-pleasing side dish.
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Easy Smoked Beans
I’ve found that using a disposable aluminum tray makes this recipe even more appealing – no scrubbing sticky bean residue off good cookware later. The three-hour smoking time works perfectly when you’re already cooking other meats, and I like how the beans develop that caramelized edge around the tray. They’ve become my go-to dish for potluck dinners and tailgate parties because they travel well.
What You’ll Need to Cook
- Canned baked beans provide the perfect shortcut base with beans already cooked to tender perfection in a lightly sweetened sauce. Choose quality brands like Bush’s Original or Van Camp’s that use minimal additives and have a balanced flavor foundation.
- Thick-cut bacon
- Molasses enhances the existing sweetness in canned beans with deep, complex flavor. Since canned beans already contain sugar, we use less molasses to avoid overwhelming sweetness.
- Yellow mustard adds tangy brightness that cuts through the rich, sweet sauce. Its acidity helps balance the existing flavors while enhancing the overall taste profile.
- Apple cider vinegar brings necessary acidity to brighten the dish and prevent it from becoming overly sweet or heavy.
- Large yellow onion
- Garlic
- Brown sugar
- Barbecue sauce
- Worcestershire sauce
- Smoked paprika
- Black pepper
Ingredient Substitutes
Different canned bean brands can be substituted – try B&M or Heinz varieties, though flavor profiles will vary slightly from the original.
Turkey bacon works as a leaner substitute, though you’ll need to add 2 tablespoons of vegetable oil to compensate for reduced fat content.
Maple syrup can substitute molasses using a 1:1 ratio, creating a slightly lighter, more delicate sweetness with subtle vanilla notes.
How to Make Smoked Baked Beans
Step 1: Prepare Your Smoker and Bacon
Set your smoker to a steady 275°F – this moderate temperature allows the beans to cook through without the sauce reducing too quickly.
While the smoker preheats, cook your chopped bacon in a large cast iron Dutch oven over medium heat. You want the bacon crispy but not burnt, as it will continue cooking in the smoker. Reserve that rendered bacon fat – it’s liquid gold for flavor!
Step 2: Build Your Flavor Base
Using the bacon fat in your skillet, sauté your diced onion until it becomes translucent and slightly caramelized around the edges, about 5 minutes. This caramelization adds another layer of sweetness that complements the molasses beautifully. Add the minced garlic during the last minute to prevent burning.
Transfer the sautéed onion and garlic mixture to a disposable aluminum tray, then add your canned baked beans (don’t drain them – you want that flavorful sauce), crispy bacon pieces, and all additional seasonings
Step 3: Start the Smoking Process
Place your aluminum tray covered with foil in the smoker and let the magic begin. For the first 2 hours, keep the tray covered and stir every 30 minutes. This prevents the beans on top from drying out while allowing the smoke to penetrate the dish. You’ll notice the sauce starting to darken and thicken during this phase.
Step 4: Finish Uncovered
Remove the foil for the final hour of cooking. This allows moisture to evaporate, concentrating the flavors and creating that perfect, glossy consistency. Continue stirring occasionally, but be gentle to avoid breaking up the beans. The sauce should coat a spoon and the beans should be tender but still hold their shape.
Step 5: Rest and Serve
Let the beans rest for 10 minutes after removing from the smoker. This brief cooling period allows the sauce to set up slightly and makes serving much easier. The beans will be bubbling hot, so this rest time also prevents any unfortunate tongue-burning incidents!
How To Store Leftovers and Reheat
Allow beans to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. For best results, store in shallow containers to promote even cooling.
When reheating refrigerated beans, add 2-3 tablespoons of water or broth to prevent sticking and heat gently over medium-low heat, stirring frequently—microwave individual portions on 50% power in 1-minute intervals, stirring between each. Frozen beans should be thawed overnight in the refrigerator before reheating using the same methods.
My Favorite Wood Chips for Baked Beans
- Apple wood provides a mild, sweet smoke that complements the molasses without overpowering the delicate bean flavor – my top choice for this recipe.
- Cherry wood adds beautiful color and gentle fruitiness that pairs wonderfully with the bacon.
- Hickory delivers classic barbecue flavor but use sparingly as it can become bitter with beans’ long cooking time.
- Oak offers clean, neutral smoke that enhances without competing with other flavors.
- Avoid mesquite entirely – its intensity overwhelms the subtle sweetness of properly made baked beans.
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Mains To Serve With Baked Beans
- 🍖 Oven Roasted Pork Butt
- 🍗 Grilled Chicken Drumsticks
- 🥩 Smoked Sirloin Steak
- 🍔 Smoked Hamburgers
- 🍖 Grilled Pork Chops
- 🍗 Grilled Whole Chicken
- 🐟 Grilled Cod
- 🥓 Smoked Pork Belly
Smoked Baked Beans
Ingredients
- 2 28 oz cans baked beans (Bush’s Original recommended)
- 6 strips thick-cut bacon chopped
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tbsp barbecue sauce
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp black pepper
Instructions
- Preheat smoker to 275°F
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, leaving fat in pan.
- Sauté vegetables in bacon fat until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Transfer to aluminum tray by adding canned baked beans (do not drain), cooked bacon, and all additional seasonings to a disposable aluminum tray. Stir well to combine.
- Cover and smoke beans with aluminum foil for 2 hours, stirring every 30 minutes.
- Uncover and continue smoking for 1 hour more, stirring occasionally, until sauce thickens and beans are bubbling.
- Rest and serve beans after removing from smoker and letting stand 10 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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