Smoked Baked Beans

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Smoked baked beans made in a cast iron skillet with bacon, jalapeno, and a rich BBQ sauce. Ready in 90 minutes at 350°F for a faster, smokier cookout side dish everyone will love.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: American

Servings:

Calories: 432kcal

Author: Jennifer Fishkind

Ingredients

½ pound bacon chopped
½ onion diced
2 jalapeno peppers diced
1 red bell pepper diced
5 cloves garlic minced
2 tablespoons chili powder
1 teaspoon onion powder
½ teaspoon garlic powder
56 ounces (2, 28 oz) cans baked beans *see note
6 tablespoons brown sugar
½ cup BBQ Sauce
½ cup ketchup
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce

Instructions

Preheat your smoker to 350 F.
In a 9-10 inch cast iron pot or skillet add the bacon, onion, jalapeno, and bell peppers. Cook, stirring frequently over medium heat until the bacon has crisped up and the veggies are tender, about 7 minutes.
½ pound bacon, ½ onion, 2 jalapeno peppers, 1 red bell pepper
Add the garlic, chili powder, onion powder, and garlic powder and cook for 1-2 additional minutes.
5 cloves garlic, 2 tablespoons chili powder, 1 teaspoon onion powder, ½ teaspoon garlic powder
Add the baked beans, brown sugar, BBQ sauce, ketchup, mustard, and Worcestershire sauce. Stir until combined.
56 ounces (2, 28 oz) cans baked beans, 6 tablespoons brown sugar, ½ cup BBQ Sauce, ½ cup ketchup, 2 tablespoons yellow mustard, 2 tablespoons Worcestershire sauce
Move the cast iron skillet to the smoker, close the lid and smoke for 75-90 minutes. The longer you cook this, the thicker and smokier it will become.
Remove from the smoker and serve hot with your favorite BBQ meats and sides.

Notes

Storage:
Leftover beans will keep in an airtight container in the fridge for up to 4 days. When you're ready to eat, warm them back up on the stovetop over low heat or just pop them in the microwave. They also freeze beautifully, cool them down completely first, then pack them into a freezer-safe container and they'll keep for up to 2 months. Just move them to the fridge the night before you plan to reheat them.

Tips:

I removed the seeds and membranes of the jalapenos. You can leave them in if you want your baked beans spicy.
I used Bush’s Original can of baked beans.
Any wood pellet variety should work for this dish.
Make sure you don’t cover your cast iron skillet or it won’t be infused with the smoke flavor.
You can simmer this on the stove over medium low to low heat for 45 minutes if you don’t want to smoke it.
If you have any leftover BBQ or smoked meats you can add it, as desired.
If you don’t have a cast iron skillet you can make this in a regular skillet and transfer everything to a disposable foil baking tray.

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