Smokehouse Beans

Steven Raichlen’s The Barbecue! Bible is always a go-to book for me on all things barbecued. It is crammed full of so many fantastic recipes that I make time and time again. Like these smokehouse beans. They are so easy to make (with items I always have in my pantry or fridge) but come out just divine. Don’t waste your money on the canned version when you can make delicious BBQ beans on your smoker in less than 4 hours.
Smokehouse Beans

If you’re not a fan of liquid smoke, feel free to leave it out. But you’ll want to make up for it by making sure that your smoker is producing a good bit of smoke, so add a few extra chunks of wood if you do. Using double-smoked bacon will also add more fantastic smoke flavor.

You can also make smokehouse beans on a grill. Just use indirect heat. If you’re using a gas grill you might want to add a few chunks of wood to a wood box. If you don’t have one, that’s ok. The liquid smoke will still give you that smokehouse flavor.

Also try my peach BBQ beans.

Smokehouse Beans

These smokehouse beans are so easy to make but come out just divine. Don't waste your money on canned barbecue beans. These are so much better.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Servings 8 servings

Ingredients

  • 8 slices thin-cut bacon cut into 1/4" pieces
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 30 ounces canned kidney beans rinsed, drained
  • 15 ounces canned black beans rinsed, drained
  • 1/3 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup bottled barbecue sauce
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dry mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon liquid smoke
  • 1/2 cup beer plus more, if needed
  • kosher salt
  • freshly ground black pepper

Instructions

  • Fire up your smoker for cooking at 225 F. I used plenty of hickory wood because I wanted a good amount of smoke flavor.
  • Cook the bacon pieces in a large pot or Dutch oven. Drain all but 2 tablespoons of the fat (optional).
  • Add the onion and garlic. Stir and cook until starting to soften, about 5 minutes.
  • Add the remaining ingredients. Transfer to a disposable pan and onto the smoker.
  • Smoke 2-3 hours, stirring occasionally. If the beans get too thick, stir in a bit more beer.

Smoked Baked Beans

Man, these smoked baked beans are just flat out insanely good. You could make them in the oven, but it’s the smoky flavor that just makes these beans outstanding. They’re even better if you add a few chunks of smoked pork or beef.Smoked Baked BeansThis recipe makes a pretty good sized batch, but believe me, it won’t last long. People are going to want seconds if not thirds.

If you want a bit of kick to your beans, add some roasted jalapenos or a couple dashes of hot sauce. I cooked mine on a rack beneath some Tasso ham, which has a heavy dose of cayenne on it. All that spicy goodness dripped down into the beans giving them a really great kick. I made sure that the beans got hot enough that I didn’t have to worry if the ham drippings were fully cooked or not.

Smoked Baked Beans

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8 -12 servings

Ingredients

  • 2 28 ounce cans Bush's Original Baked Beans
  • 2 tablespoons ketchup
  • 1 teaspoon prepared yellow mustard
  • 1/3 cup brown sugar
  • 3 teaspoons molasses
  • 1 Vidalia sweet onion chopped
  • 1 medium green bell pepper chopped

Instructions

  • Fire up your smoker for cooking at 250 F.
  • Pour the beans into 9" x 13" aluminum pan.
  • Stir in the remaining ingredients.
  • Place onto the smoker and cook for 2 hours or until the vegetables are somewhat tender, stirring occasionally.