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I do love a big, big batch of smoked baked beans. And I love beans and weenies. So I was intrigued when I came across this recipe for some smoked blueberry beanie weenie. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.

The Surprising Difference

Other than the addition of blueberry syrup, this smoked blueberry beanie weenie are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this dish.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Even my un-smoked beans and weenies are different. Try them.

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5 from 1 vote

Smoked Blueberry Beanie Weenie

Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.

Course Side

Cuisine American

Keyword beans, hot dogs

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings servings

Calories 83kcal

Author Mike

Ingredients

1 16 ounce great northern beans drained and rinsed
1 16 ounce light red kidney beans drained and rinsed
1 16 ounce dark red kidney beans drained and rinsed
4 slices bacon chopped
1 medium onion diced
¾ cup blueberry syrup
½ cup ketchup
1 tablespoon Kosher salt
¼ teaspoon ground ginger
2 teaspoons dry mustard
Freshly ground black pepper to taste
hot sauce to taste
hot dogs sliced as desired

Instructions

Fire up your smoker for cooking at 225 F. Use a light wood such as apple, maple or peach.
Place the beans in a large bowl.
Heat a medium saucepan over medium heat. Add the bacon and cook until just starting to crisp. Remove.
Add the onion and saute until softened. Remove.
Combine all but the hot dogs with the beans.
Pour the mixture into a 8″ x 13″ disposable pan and place on the smoker, uncovered, for 3 hours.
Stir in the hot dogs and cook another 30 minutes.
Serve.