Make the BEST Smoked Baked Beans in your Smoker or Pellet Grill, a wonderful side dish!
If you are looking for another pellet grill recipe, then these Smoked Baked Beans are just the thing to add to your side dish menu.
Smoked Baked Beans combine a variety of flavors into one tasty pot and then you have that added smokey flavor from the pellets, which just makes it even better.
What pellets should you use for Smoked Baked Beans?
Any pellets can be used to make this recipe. We almost always use a variety of pellets with a combination pack.
A few that are great to choose from are hickory or apple wood pellets.
Do you have to use bacon in Smoked Baked Beans?
Those make great substitutions for the bacon if you do not want to cook bacon.
Tips for Making Smoked Baked Beans:
These beans need to be made in a heavy pot. We typically use a cast-iron skillet or you can also use a Cast Iron Dutch Oven, which is my personal favorite.
Once your beans are prepared and ready to smoke, they will smoke for about 2 hours but do need to be stirred occasionally during cooking time.
We usually will put these on at the end of smoking meats that way they are a great side and ready when the meat is also ready.
Since the heat from the smoker can vary at times, as they cook, if they look too dry then you will want to add in about 1/2 cup of water or you can even use beer.
This will add some liquid to the beans so that they are not too thick.
This recipe will use a combination of beans, which gives the final dish a great presentation too!
Now, are you ready for this easy side dish?
Smoked Baked Beans
- 8 oz Bacon, Cut in 1/2 Inch Chunks
- 1 Large Onion (Finely Chopped about 2 Cups)
- 3 Cloves Garlic, Minced
- 1 Serrano Pepper, Diced (or Jalapeno Optional)
- 15 oz Can Great Northern or Pinto Beans, Drained and Rinsed
- 15 oz Can Kidney Beans, Drained and Rinsed
- 15 oz Can Black Beans, Drained and Rinsed
- 1/3 Cup Packed Brown Sugar
- 1/4 Cup Molasses
- 1/4 Cup Barbecue Sauce
- 1/4 Cup Ketchup
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Dijon Mustard
- 1 Tbsp Dry Mustard
- 2 Tbsp Apple Cider Vinegar
- 1/2 Cup Water (or More as Needed)
- Salt and Pepper to Taste
- In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes.
- Add in the onion, garlic, and pepper, cook until the vegetables are soft, about 5 minutes.
- Stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, Dijon mustard, dry mustard, and vinegar. Add salt and pepper to taste.
- Set up your smoker and preheat to 225*F.
- Smoke the beans, uncovered until thickened stirring occasionally for about 2 to 2 1/2 hours. (If they seem too dry, add in the water.)