Award-Winning Smoked Baked Beans Recipe
Get ready to meet your new backyard barbecue hero: this Award-Winning Smoked Baked Beans Recipe! Sweet, smoky, and just the right touch of savory heat, these beans have earned their award-winning reputation bite after bite. Each spoonful delivers layers of comforting flavor – from juicy chunks of bacon to the surprise pop of pineapple – that make these beans anything but ordinary. If you’re searching for a game-changing side for your next cookout or potluck, look no further; this recipe is about to become your secret weapon at every gathering.
Ingredients You’ll Need
What makes this Award-Winning Smoked Baked Beans Recipe so addictive is its perfect balance of classic pantry staples and just a few flavor-boosting extras. Each ingredient is chosen to really bring out the bold, rich, and unexpected notes that set these beans apart from the average side dish.
- Bacon: Sizzling, crispy bacon pieces infuse the beans with smoky undertones and mouthwatering savoriness.
- White Onion: Diced small for even caramelization, the onion sweetens and deepens the bean mixture as it cooks.
- Red Bell Pepper: Brings bright color and subtle sweetness, creating beautiful contrast in every serving.
- Serrano or Jalapeno Pepper: Dice and include the seeds for a spicy kick; the heat level is easy to adjust for your crowd.
- Bush’s Baked Beans (55 oz. can): The perfect hearty base, these beans soak up all the smoky, tangy vibes during their slow cook.
- Pineapple Tidbits (8 oz. can, drained): Sweet pineapple chunks provide pockets of juicy surprise and keep every bite interesting.
- Brown Sugar (1 cup): Melts into the sauce for the classic sweetness you want in great baked beans.
- Ketchup (1 cup): Adds tang, a glossy finish, and perfectly balances all the savory ingredients.
- Dry Ground Mustard (½ Tablespoon): Subtle mustard sharpness brings depth you didn’t know beans needed.
- Salt and Black Pepper: Season thoughtfully to taste—these two make all the flavors shine.
- Optional Meats: Chopped brisket, your favorite smoked barbecue, or seared hotdog slices layer in even more meatiness and smoke; totally recommended for hungry crowds.
How to Make Award-Winning Smoked Baked Beans Recipe
Step 1: Crisp the Bacon to Perfection
Start the Award-Winning Smoked Baked Beans Recipe by setting a heavy cast iron skillet or sauté pan over medium heat. Add the chopped bacon squares and let them render until irresistibly crisp and golden brown, stirring occasionally to prevent sticking. Once cooked, use a slotted spoon to transfer the bacon to a plate lined with paper towels, carefully leaving the flavorful fat in the skillet — this step builds the base of smokiness for the whole dish.
Step 2: Sauté the Vegetables
In the same pan (don’t you dare wash away that glorious bacon fat!), toss in your diced white onion, red bell pepper, and serrano or jalapeno pepper. Sauté everything together for about 3 to 4 minutes until the vegetables are soft and just starting to brown at the edges. Not only does this deepen their flavor, but it also blends the precious bacon flavor into your quick-cooked veggies.
Step 3: Combine All the Goodness
Grab a large disposable aluminum pan (or keep using your cast iron if it’s big enough) and layer in the cooked veggies from the skillet. Add your Bush’s baked beans, drained pineapple tidbits, both brown sugar and ketchup, and the dry ground mustard. Gently fold everything together, making sure to distribute the sweetness, acidity, and that hint of spicy heat throughout the mixture.
Step 4: Adjust Consistency and Add Bacon
Give your beans a good stir to fully incorporate all the ingredients. If the mixture looks too thick or stodgy, now’s the time to add a splash or two of the reserved pineapple juice to get everything nicely saucy. When the beans are ready, layer the crisped bacon pieces over the top — they’ll gently infuse the dish with even more salty, smoky depth as the beans cook.
Step 5: Smoke or Bake Until Rich and Bubbling
To fully earn its “award-winning” crown, this Smoked Baked Beans Recipe should be cooked low and slow. Place your bean pan in a smoker set to 225 to 250 degrees Fahrenheit, over indirect heat, and let them soak up that smoky flavor for 2½ to 3 hours. No smoker? No problem! Bake them uncovered in a 350-degree oven for about 1 hour. Either method creates irresistibly rich, sticky beans with a beautifully caramelized top.
How to Serve Award-Winning Smoked Baked Beans Recipe
Garnishes
Take your Award-Winning Smoked Baked Beans Recipe over the top with a finishing sprinkle of freshly chopped parsley, sliced green onions, or a dusting of smoked paprika. Even a hit of shredded cheddar or Monterey Jack can melt into the hot beans for an extra indulgent touch.
Side Dishes
These beans are the backbone of any backyard feast — serve them alongside classic barbecue favorites like smoked ribs, pulled pork sandwiches, or juicy burgers. They also pair like a dream with grilled corn, coleslaw, and a hefty slice of fresh cornbread.
Creative Ways to Present
For a fun, crowd-pleasing twist, scoop these beans into small mason jars or ramekins for individual servings at your summer bash. Or, use the beans as a hearty topping for loaded baked potatoes, crispy nachos, or spoon them straight onto grilled bratwursts as a flavor-packed condiment.
Make Ahead and Storage
Storing Leftovers
Cool any remaining Award-Winning Smoked Baked Beans Recipe to room temperature before storing them in an airtight container in the fridge. These beans will keep beautifully for up to four days, their flavors only getting deeper and more delicious with time.
Freezing
If you’re planning ahead (or just love having crave-worthy sides on standby!), these smoked baked beans freeze very well. Transfer cooled beans to freezer-safe containers, leaving a little space for expansion, and they’ll stay tasty for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To bring your Award-Winning Smoked Baked Beans Recipe back to life, simply warm them gently in a pot over medium-low heat, stirring occasionally. For larger batches, cover with foil and reheat in a 325 degree oven. Add a splash of water or reserved pineapple juice if needed to loosen the mix — they should be saucy, not dry!
FAQs
How spicy are these smoked baked beans?
The heat level is customizable! Leaving in the seeds from the jalapeno or serrano gives a noticeable, friendly kick, but you can tone things down by removing seeds or using a milder pepper. The sweet pineapple and brown sugar keep everything in balance.
Can I use homemade baked beans instead of canned?
Absolutely! Substitute your favorite homemade baked beans in place of the canned version to elevate the dish even further. Just be sure they’re already cooked and seasoned, then follow the recipe as written.
What kind of wood works best for smoking?
Fruitwoods like apple or cherry are ideal, lending a subtle sweetness and smoke that won’t overshadow the flavor medley in your Award-Winning Smoked Baked Beans Recipe. Hickory is also great for a slightly more assertive, classic barbecue note.
Is it necessary to use the optional brisket or hot dogs?
Not at all, but it’s a fantastic way to make the beans even heartier, especially if you’re feeding a crowd of meat lovers. Feel free to skip them for a classic side, or experiment to find your perfect combo!
Can I make this recipe vegetarian?
Yes! Substitute the bacon with your favorite plant-based bacon or omit it altogether, and skip the optional meats. Use a touch of smoked paprika or liquid smoke to keep those deep, smoky notes in your vegetarian version.
Final Thoughts
Trust me, once you’ve tried this Award-Winning Smoked Baked Beans Recipe, you’ll find yourself fielding requests for it at every get-together! It’s a true crowd-pleaser that transforms familiar flavors into something truly unforgettable — perfect for sharing, savoring, and making memories around the table.
Print
Award-Winning Smoked Baked Beans Recipe
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
These award-winning smoked baked beans are a flavor-packed side dish that combines the sweetness of pineapple with the smokiness of bacon and barbecue meat. Perfect for your next cookout or barbecue gathering!
Ingredients
Bacon:
8 slices of bacon (cut into ½ inch squares)
Vegetables:
½ cup white onion (small diced), ½ red bell pepper (small diced), 1 serrano or jalapeno pepper (diced (seeds left in for spice))
Beans:
55 oz. can Bush’s Baked Beans
Pineapple:
8 oz. can pineapple tidbits (drained, reserve juice)
Sweeteners & Condiments:
1 c. brown sugar, 1 c. ketchup, ½ Tablespoon dry ground mustard (yellow), Salt and black pepper (to taste)
Optional:
1 c. chopped brisket or smoked barbecue meat, 5 hotdogs (sliced and seared)
Instructions
- Cook Bacon: In a skillet, cook bacon until crispy. Drain on paper towels.
- Cook Vegetables: In the bacon fat, sauté onion, bell pepper, and jalapeno until tender.
- Combine Ingredients: In a pan, mix cooked vegetables, baked beans, pineapple, ketchup, brown sugar, and mustard. Add reserved pineapple juice if needed.
- Add Bacon: Place cooked bacon on top of the beans.
- Smoke: Smoke beans at 225° to 250°F for 2 ½ to 3 hours, or bake at 350°F for 1 hour.
Notes
- You can customize this recipe by adding your favorite smoked barbecue meat for extra flavor.
- Adjust the spice level by choosing either serrano or jalapeno pepper.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side Dish
- Method: Smoking, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 20mg
Keywords: smoked baked beans, barbecue side dish, bacon and beans recipe
