Smoked Baked Beans

Skip the canned baked beans and learn how to make Smoked Baked Beans at home. Thick-cut bacon pieces smoked in a cast-iron skillet with tender beans, and a sweet and tangy homemade sauce until thick and creamy. It's one of the best summer side dishes for a reason!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 189kcal

Author Alana Lieberman

Cost $15

Equipment

cast iron skillet or other oven-safe baking dish
pellet smoker *can also use other smokers, but the instructions might vary slightly

Ingredients

4 slices thick cut bacon, diced
2 cups diced yellow onion (about 1 onion)
1 cup diced red or green bell pepper (about 1 pepper)
½ teaspoon kosher salt
¼ teaspoon black pepper
3 (15.5 ounce) cans navy, pinto, or great northern beans, rinsed and drained
½ cup ketchup
⅓ cup light brown sugar
⅓ cup unsulphured molasses
4 teaspoons yellow mustard

Instructions

Preheat your smoker to 225 degrees F.
Place a 10-inch oven-safe skillet (preferably cast iron) over medium heat. Add diced bacon. Cook until browned and crispy. Once crisp, remove from the skillet. Drain the fat in the skillet, reserving about 2 tablespoons.
Add onion and bell pepper to the skillet. Season with salt and black pepper. Cook for 5 to 6 minutes, or until softened. Turn off heat.
Add beans, ketchup, light brown sugar, molasses, and yellow mustard into the skillet. Stir to combine. Stir in cooked bacon.
Place skillet on the smoker and smoke, covered with the lid, for about 2 hours, or until thickened to your desired consistency. SEE NOTES

Notes

I like to stir the beans about halfway through cooking. If they appear to be getting too thick, stir in a small amount of water before cooking the remaining amount of time.
Cooking the beans for the full 2 hours ensures they develop a nice smoky flavor. Just make sure the sauce isn't getting too thick as it cooks.

Nutrition