Smoked Baked Beans with Bacon — Flavorful BBQ Side Dish

Why these smoked baked beans stand out

This recipe is designed to be cooked entirely in the smoker for convenience and authentic smoky depth. Smoked bacon adds a rich, savory backbone while cooking the onions and peppers in the bacon fat builds extra flavor. Using canned pork and beans keeps this straightforward without sacrificing taste.

How to make smoked baked beans

Follow these steps for reliably delicious smoked baked beans every time. This method is fast, forgiving, and packed with classic barbecue flavors.

Smoker setup and wood selection

Place a heavy 12″ cast iron pan in the smoker and preheat to 425°F. Pellet smokers, offset smokers, or any smoker that holds steady heat will work. For wood, cherry or apple give a mild, fruity smoke that pairs beautifully with beans; hickory or pecan will provide a stronger, more traditional smoke.

Cook the bacon

When the pan is hot, add thick-cut bacon and cook until just before crispy—remove a couple of minutes early. Reserve the fat in the pan for the next step. Let the bacon cool, then crumble into roughly 1″ pieces. This keeps the bacon from burning when it finishes on top of the beans during the final smoke.

Sauté the onions and peppers

Using the bacon fat remaining in the cast iron, cook diced sweet onion and green pepper until translucent, about five minutes. If you’re using a pellet smoker, turn it off for a moment after sautéing, or lower the temperature on an offset smoker to around 250°F. This prevents too many pellets or too much fuel from building heat while you assemble the beans and prepares the smoker for the final low-and-slow smoke.

Combine the ingredients

Open and add canned pork and beans to the sautéed onions and peppers in the cast iron pan. Stir in the remaining ingredients (brown sugar, ketchup, apple cider vinegar, molasses, mustard powder or brown mustard) and mix thoroughly. Taste and adjust sweetness or tang to preference. Top the bean mixture with the crumbled bacon so it finishes and crisps during the final smoking step.

Smoke and finish

Set the smoker to 250°F and smoke the assembled beans for about 45 minutes. This low-temperature smoke lets the flavors meld and adds a pleasant barbecue aroma while finishing the bacon on top. Use a pot holder to remove the hot cast iron when done. Serve warm as a hearty side with smoked meats or burgers.

These smoked baked beans pair especially well with burgers, smoked mac and cheese, or grilled proteins. Garnish with chopped parsley or cilantro for color and freshness.

Video – step by step

FAQ

Try smoking this

Pro tips

• Do not fully crisp the bacon before topping the beans; finish it during the low-temperature smoke to avoid burning.
• Apple or cherry wood pairs particularly well with the sweetness of the beans.
• Garnish with parsley or cilantro to add color and freshness before serving.