Smoked Baked Beans for the Crew
Molasses-brown sugar beans with burnt-end depth for ten
The pot that makes every BBQ plate feel complete
Why crews like it: Beans hold forever at 170°F, stretch any meat plate, and taste better the longer they sit on the smoker.
488Cal
28gProtein
58gCarbs
17gFat
Ingredients
- 3 cans Canned Pinto Beans
- 2 cans Canned Kidney Beans
- 5/8 Lb Bacon
- 3/4 whole Yellow Onion
- 3/4 Cup Ketchup
- 1/4 Cup Molasses
- 1/4 Cup Brown Sugar
- 1 3/4 Tbsp Yellow Mustard
- 1 3/4 Tbsp Apple Cider Vinegar
- 7/8 Tbsp Worcestershire Sauce
- 3/8 Cup BBQ Sauce
Instructions
- Render bacon: Cook diced bacon in a pot until crisp. Remove half for topping; leave rest with fat.
- Sweat onion: Cook diced onion in bacon fat until soft, about 6 minutes.
- Build bean base: Add beans, ketchup, molasses, brown sugar, mustard, vinegar, Worcestershire, and BBQ sauce. Simmer 20 minutes until starting to thicken.
- Smoke at 275°F: Transfer to foil pans. Smoke uncovered at 275°F 2 hours, stirring once, until thick and smoky.
- Hold at 170°F: Cover with foil and hold at 170°F until service. Top with reserved crisp bacon before serving.
- Tonight's board: Beans in a pot with ladle alongside any smoked meat. Call it the hall pot—everyone gets a scoop.
- Leftovers: Reheat covered at 325°F until 165°F. Fold into burritos with pulled pork.
Tonight's spread
- Smoked beans in a Dutch oven with ladle.
- Crisp bacon bits in a side bowl for topping.
Hall tips
- Uncovered smoke thickens the pot—stir the edges so they don't crust.
- Mix bean varieties for texture; all pintos turn mushy.
- Reserved crisp bacon goes on at service or it softens.
Meal prep
Simmer base on the stove, then transfer to foil pans on the smoker. Hold covered at 170°F up to 3 hours. Stir before service.
Leftovers
- Bean and brisket burritos.
- Top loaded nachos with beans and cheese.
- smoker
- Dutch oven or pot
- foil pans
- wood spoon