Smoked Baked Beans
These smoky, molasses-sweetened baked beans develop deep caramelized flavors through slow smoking. Tender canned beans meld with bacon, onions, and tangy barbecue sauce for the ultimate comfort side dish that steals the show at any cookout.
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.