Smoked Baked Beans

These smoked baked beans are a smoky, slightly sweet, one-skillet side that belongs on every barbecue table. Thick-cut bacon, a hint of molasses, and a splash of apple cider vinegar combine to create a deep, balanced flavor, while a low-and-slow smoke gently melds everything together into a rich, saucy finish.

They’re the perfect crowd-pleasing side and go wonderfully with any hearty main (as does this Smoked Mac and Cheese!). They’re naturally gluten-free and dairy-free, though it’s always smart to double-check your pork and beans and ketchup labels just to be safe.

Ingredient Notes

Scroll down for the full recipe. These are just some notes on select ingredients.

• Thick-cut bacon – regular bacon tends to break down and almost disappear after long cooking, while thick-cut stays meaty and visible in each bite. The larger pieces of thick-cut bacon also caramelize beautifully, adding smoky, savory depth that balances the sweetness of the beans.
• Yellow onion & jalapeño – the onion adds sweetness and body, while jalapeño adds brightness and optional heat. If you don’t want the beans to be spicy, simply remove the seeds. And if you have some leftover, this Qdoba Tortilla Soup and Southwest Chicken Salad are great uses for it.
• Pork-and-beans – this recipe uses canned pork and beans as the base, which keeps things easy and adds a rich, savory flavor. Make sure to choose a brand you like since it forms the foundation of the dish. You don’t need to drain then. The sauce helps everything come together while it smokes and thickens.
• Dry mustard – helps cut the sweetness and adds depth.

You’ll also need:

• Smoker + wood – set to low (around 250 °F). Mild fruitwoods like apple or cherry or nutty pecan are my go-tos. Use hickory or oak if you want more assertive smoke.
• 12″ cast iron skillet – use a regular 12″ (30 cm) skillet that will hold the full batch. You don’t want to use a shallow skillet. It’s essential so the beans don’t bubble over.

How to Make It

1. Preheat the smoker to about 250°F and load it with your choice of mild wood (apple, cherry, or pecan are great). Partially cook the thick-cut bacon in a 12″ cast iron skillet over medium heat until the pieces are halfway done on both sides. Transfer to a paper towel–lined plate to drain, leaving a couple of tablespoons of rendered bacon fat in the skillet. Once the bacon is cool enough to handle, chop or crumble it into bite-sized pieces.
2. In the skillet with the reserved bacon fat, sauté the diced onion and the finely diced jalapeño until softened and aromatic (about 5–7 minutes). Remove any excess fond from the sides as you go with a silicone spatula.
3. Stir in the pork and beans, along with the brown sugar, ketchup, apple cider vinegar, molasses, and dry mustard. Combine well and let the mixture simmer briefly so the flavors begin to marry.
4. Spread the chopped bacon evenly across the top of the bean mixture.
5. Transfer the skillet to the smoker, uncovered. Smoke for roughly 2–3 hours, stirring occasionally so everything thickens evenly – the longer you smoke, the thicker and more developed the flavor becomes.
6. When the beans reach your desired consistency, remove the skillet from the smoker and let it rest for a few minutes before serving straight from the pan.

How to Store and Make Ahead

You can prepare these a day ahead of time. Cool the cooked beans, cover, and refrigerate. Rewarm gently on the smoker or in a low oven (300°F) before serving. Flavors often deepen after resting overnight.

To freeze, portion into freezer-safe containers once fully cooled and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Troubleshooting

• Too watery? Smoke a bit longer with the skillet uncovered and stir periodically to encourage reduction.
• Too thick? Stir in a splash of water, broth, or beer to loosen the sauce.
• Too sweet? Add a touch more apple cider vinegar or an extra pinch of dry mustard to balance the sweetness.
• Not smoky enough? Either extend the smoke time or use a slightly stronger wood (pecan → hickory) next time for a more pronounced smoke note.

These beans pair well with a variety of mains and sides! Here are a few favorites from the site.

• Smoked Chicken Thighs – juicy, flavorful, and a classic pairing.
• Cheesy Mashed Potatoes – creamy and comforting alongside the beans.
• Venison Burgers – smoky beans are a perfect side for gamey burgers.
• Air Fryer Red Potatoes – crispy potatoes are great for scooping up saucy beans.

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Smoked Baked Beans

Author Erin Dooner

Course Side

Cuisine American

Servings 12

Print Recipe

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs

These Smoked Baked Beans are rich, smoky, and perfectly sweet with a touch of tang. Cooked right in a cast iron skillet, they’re infused with the flavor of apple or cherry wood and loaded with bacon, jalapeños, and tender pork and beans.

Ingredients

• ▢ 8 ounces (227 grams) thick-cut bacon
• ▢ 1 cup (150 grams) diced yellow onion
• ▢ 2 jalapenos finely diced and seeds removed unless you want it spicy (the beans aren’t spicy without the seeds)
• ▢ 56 ounces (1587 grams) canned pork and beans
• ▢ 1/3 cup (67 grams) light brown sugar
• ▢ 1/4 cup (68 grams) ketchup
• ▢ 1/4 cup (60 ml) apple cider vinegar
• ▢ 2 tablespoons (44 grams) molasses not blackstrap
• ▢ 2 teaspoons dry mustard

Instructions

• Set your smoker to preheat at 250°F. Use a mild wood like apple, cherry or pecan.
• In a 12" (30 cm) cast iron skillet, cook the bacon over medium heat until it’s halfway done on both sides, about 4-7 minutes.
• Once partially cooked, transfer the bacon to a plate lined with paper towels to drain. Leave about 2 tablespoons of bacon grease in the skillet, and when the bacon has cooled, chop it into bite-sized pieces.
• In the bacon skillet with the bacon grease, add the diced onion and jalapenos, cooking at medium heat for about 5-7 minutes until they become soft and aromatic.
• Stir in the pork and beans, brown sugar, ketchup, apple cider vinegar, molasses and mustard. Combine everything thoroughly and let the mixture simmer briefly, about 3 minutes.
• Spread the cooked bacon pieces evenly on top of the beans.
• Place the skillet in the smoker and let it cook for 2-3 hours, uncovered, stirring occasionally to ensure even cooking and allow the flavors to meld. The longer you smoke, the thicker the consistency.
• Once the beans reach your desired consistency, carefully remove the dish from the smoker and let it rest for a few minutes before serving.
• Store in an airtight container for up to 4 days. Reheat on the stove or in the oven, adding a splash of water if the mixture becomes overly thick.

Notes

• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 
• If you're gluten-free or dairy-free - pork and beans and ketchup are almost always gluten-free and dairy-free, but it’s always smart to double-check your pork and beans and ketchup labels just to be safe.

Nutrition

Calories: 266kcalCarbohydrates: 38gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 22mgSodium: 722mgPotassium: 548mgFiber: 8gSugar: 10gVitamin A: 58IUVitamin C: 7mgCalcium: 88mgIron: 3mg

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