Recipe: Simple Smoked BBQ Beans

Smoked BBQ Beans. Baked beans are a BBQ side dish staple. Nothing goes better with a perfectly grilled burger than a spoonful of slightly sweetened, slow smoked baked beans loaded with bacon and a slight jalapeno kick. Smoked baked beans are what side dish fantasies are made of.

Add the diced onion, brown sugar, ketchup, mustard, BBQ Sauce, Worcestershire Sauce, and BBQ Rub. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. You can have Smoked BBQ Beans using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Smoked BBQ Beans

1. Prepare 7 slices of thick cut peppered bacon (cut in 1/2).
2. Prepare 1/2 of large yellow onion, diced.
3. It's 3-4 of large jalapeños, diced.
4. Prepare 81 oz of (1 lg can and 1 med can) Pork & Beans.
5. You need 1 cup of your favorite BBQ sauce (I use Famous Dave’s).
6. It's 2/3 cup of dark brown sugar.
7. It's 1/3 cup of Apple cider vinegar.
8. It's 3 tbs of Dijon mustard.
9. Prepare 3 tbs of dark molasses.

The recipe can be adapted easily to make the best BBQ beans you will ever have. This is a very simple recipe that will steal the show wherever you take them! To get that authentic smoked flavor into these barbecue beans, add pieces of smoked meat to it. We always try to save something back from any smoke so we have something to add to soups, beans, and more.

Smoked BBQ Beans instructions

1. First and foremost, prepare your smoker and bring to a solid 250°. Add several soaked chunks of your favorite hardwood, I find apple to be the best all-around smoking..
2. In a large cast iron skillet over medium-high heat, cook the bacon pieces for 2 to 3 minutes per side, long enough to render fat, but not long enough to crisp thoroughly. Remove the bacon to a plate with a paper towel..
3. In the leftover bacon grease, add the onions and jalapeños and cook for 3 to 5 minutes, stirring frequently until they have softened and the onions are slightly translucent..
4. After onions and jalapeños are ready, add the cans of pork and beans (liquid and all) into the skillet. Add in the barbecue sauce, brown sugar, cider vinegar, mustard, and molasses. Stir to combine. Place the slices of bacon on top of the beans..
5. Place skillet on smoker grate and cook uncovered for about 3 hours. Beans should be pretty thick by about that time. Remove from the smoker and serve well hot..

Burnt ends are the perfect meat for these beans. These smoky barbecue beans aren't the over-sweet, molasses-y ones you're used to. Instead, they're deeply spiced with paprika, cumin, and plenty of black pepper, and given added depth with dried red chilies. Chunks of smoked meat (sausage, leftover barbecue, bacon, or whatever else you have on hand) add a campfire fragrance to round them out. Bake those beans "low and slow" for some real old time tasting BBQ smoked beans.