Smoked Baked Beans

Ingredient notes

• Canned baked beans: Grab your favorite canned beans at the grocery store. I recommend using "original" flavor.
• Onion: I suggest using a small white or red onion.
• Jalapeno: To give these easy baked beans a kick, toss in sliced or diced jalapeño.
• BBQ sauce: Use your favorite barbecue sauce.
• Ketchup: Adds extra sweet and tangy taste!
• Brown sugar: Use more or less, depending on how sweet you want your baked beans.
• Mustard: If you don’t have dijon mustard, feel free to use yellow mustard instead.
• Apple cider vinegar: Helps balance the sweetness and overall flavor.

How to make smoked baked beans

Find the full directions for this smoked beans recipe in the printable recipe card below.

1. Start by preheating the pellet smoker to 225F. Use mild wood pellets such as maple or pecan. Hickory or cherry are also good options.
2. I typically make these beans in a disposable aluminum pan for convenience, but you can use a large cast iron skillet or cast iron dutch oven instead. Add everything to the pan and stir well to incorporate all of the ingredients.
3. Smoke baked beans for 2-3 hours, stirring about once every hour. This will infuse the smoke into the beans and the sauce.
4. Once the sauce has reduced and everything is bubbly, remove from the smoker. Let cool slightly before serving. Enjoy warm, at room temperature, or even chilled.

Cooking tips

• Add water: If needed, add about a ¼ cup of water as the beans smoke.
• Want to add bacon? Cook a couple strips of thick-cut bacon on the stovetop or in the oven then roughly chop and add to beans before going on the smoker.
• Add a bell pepper: If you don't want spicy baked beans, replace the jalapeno with diced green bell pepper.

I hope you love these low and slow smoked baked beans as much as we do! They’re hearty, smoky, and delicious. The best part is they require minimal prep work and feed a crowd. Great for any summer barbecue!