Homemade Smoked Baked Beans: A Backyard BBQ Classic
The deep, irresistible aroma of smoky, bubbling baked beans drifting across the yard feels like pure summer. I’m totally hooked on how rich and flavorful homemade smoked baked beans turn out compared to anything you grab from a can. Once you try a batch fresh off the smoker, it’s hard to go back. These beans are packed with comforting, savory flavors and that craveable, woodsy depth that only a smoker brings out.
This recipe comes straight from weekend cookouts and lazy family gatherings at my place. I love how flexible it is—easy for beginners, but you can dress it up with your favorite twists. Everything comes together in one pot, making cleanup a breeze. Even the smell is enough to make the neighbors jealous!
What’s Great About Homemade Smoked Baked Beans
- No fancy smoker needed. You can use a kettle grill or any backyard smoker, or even add a bit of smoke on a regular grill.
- Loaded with flavor. Smoky wood and a mix of sweet, spicy, and savory ingredients give every bite that classic BBQ taste.
- Perfect for sharing. Big batch feeds a crowd, so it’s awesome for potlucks or cookouts.
- Make-ahead friendly. Beans taste even better the next day, and leftovers heat up perfectly.
Ingredients You’ll Need
Here’s what goes into a super tasty pot of smoked baked beans. Most of these are easy to track down pantry basics, but don’t be shy about switching things up with smoky sausage or peppers if that’s your style.
- 2 cans (15 oz each) navy beans, rinsed and drained, or use pinto, great northern, or mixed beans
- 8 slices bacon, cut into small pieces
- 1 medium yellow onion, diced
- 1/2 green bell pepper, diced (optional, but I like the subtle sweetness it adds)
- 2-3 garlic cloves, minced
- 3/4 cup barbecue sauce (your favorite kind works, but smoky or spicy is especially good)
- 1/3 cup brown sugar (light or dark, depending on how rich you want it)
- 1/4 cup ketchup
- 1/4 cup molasses
- 1 tablespoon yellow mustard (or Dijon for a little extra zip)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (taste before adding, especially if your bacon or BBQ sauce is salty)
- Optional: a pinch of cayenne or a chopped jalapeño for heat
- Hardwood chips for smoking (hickory, apple, or cherry give great flavor)
How to Make Smoked Baked Beans (Step by Step)
1. Fire Up the Smoker
Set up your smoker or grill for indirect cooking and warm it up to about 250°F (120°C). Drop a handful of soaked wood chips right onto the coals or in the smoker box. This gives your beans deep, smoky flavor instead of just baking them in the oven.
2. Saute Bacon and Veggies
While the smoker heats, grab a large cast iron skillet or a heavy, ovensafe pot. Over medium heat (right on your stovetop), cook the chopped bacon pieces until some fat has rendered and they start to crisp. Toss in the onion and bell pepper. Let those cook in the bacon fat, stirring until they’re soft and turning golden. Add the garlic last and let it go another minute just until fragrant.
3. Mix Everything Together
Now toss in the beans. Add barbecue sauce, brown sugar, ketchup, molasses, mustard, Worcestershire sauce, paprika, pepper, salt, and anything spicy if you want a kick. Stir well to combine. Let it simmer for a couple of minutes so flavors start mingling.
4. Smoke the Beans
Move the whole skillet or pot (no lid) onto your smoker or grill, right in the indirect heat zone. Let the smoke work its magic for two to three hours. Stir every 30-45 minutes, checking the flavor and adding a splash of water or stock if things look dry. The beans will bubble, the top might get a little caramelized, and the smoky fragrance gets even richer as it cooks.
5. Serve Hot
Taste before serving. Adjust the salt, add more sauce, or stir in extra bacon if you’re like me and never get enough. Warm, smoky beans straight off the grill are hard to resist. They’re always a hit with grilled chicken, ribs, burgers, and everything BBQ. Cool leftovers and stash in the fridge up to four days, or freeze for longer keeping.
Tips, Swaps, and Fun Variations
- If you love extra heat, stir in a finely chopped chipotle pepper, a splash of hot sauce, or smoked sausage slices.
- Don’t have navy beans? Use any mild canned beans or make your own from dried beans ahead of time. Just cook them first.
- To make it vegetarian, skip the bacon and start with olive oil. Toss in a teaspoon of liquid smoke or double the smoked paprika.
- For even deeper flavor, make a day ahead and reheat. The smoke soaks in overnight!
- Want a thicker dish? Let the beans bubble uncovered a little longer in the smoker, or mash some of the beans against the side of your pot to help it thicken.
- Try mixing in chopped brisket, pulled pork, or caramelized apples for a twist. Each variation gives the baked beans its own tasty personality. Sprinkle with extra green onion or sharp cheddar before serving to give your dish a boost of flavor and color.
Frequently Asked Questions
Q: Can I make these smoked beans without a smoker?
Definitely. You can use your oven, but add a teaspoon of liquid smoke and smoked paprika to the sauce. Or, set up your grill with indirect heat and add wood chips to a foil pouch over the burners. You won’t get the deep smoke ring, but it’s still awesome.
Q: What’s the best way to store and reheat leftovers?
Once cooled, stash beans in an airtight container in the fridge for up to four days, or freeze in portions for later. For best texture, reheat on the stove over low heat, adding a splash of water if needed to refresh the sauce.
Q: Can I use dried beans instead of canned?
Yes, I often use dried beans for a firmer bite. Soak one and a half cups of dried navy or pinto beans overnight, drain, then cook until just tender before following the recipe. They’ll soak up even more of that smoky flavor.
Q: What’s the secret to getting the most smoke flavor?
Keep the beans uncovered so the smoke can infuse the sauce. Use plenty of wood chips, especially early in the cooking. Stir occasionally for even exposure. Don’t crank up the heat—low and slow gives the deepest flavor.
Q: Can I make a larger batch for a big party?
Absolutely! Just double everything and use a larger cast iron or oven pot, making sure your grill or smoker has space. Stir more often with big batches to avoid scorching the bottom.
Q: Is there a way to make these beans sweeter or less sweet?
Sure thing. Taste as you go. If you like them sweeter, add a bit more brown sugar or a splash of maple syrup. Prefer savory? Use less brown sugar and toss in an extra splash of Worcestershire sauce.
Share Your Smoky Bean Creations!
If you love barbecue sides, give these smoked baked beans a try and taste the difference. Experiment with your favorite addins, and let me know how they turn out for you! I’m always up for hearing new tips, tricks, and flavor combos from backyard cooks everywhere. Jump in, get creative, and make this classic BBQ side your own.