There is a myriad of ready-to-eat canned beans that are great for a quick meal. However, if you are looking for baked beans that are over the top, you will fall in love with these smoky, sweet, and tangy beans with bacon. They are a delicious side dish for grilled or fried chicken, barbecue ribs or anything from the grill for that matter, including burgers. The subtle smoky flavor is one you can’t get from canned beans. The recipe calls for a smoker, so if you have one, you’ll be delighted with the final result.
This recipe is made with canned pinto and white beans which simplifies this terrific dish. Feel free to switch out the beans with others that you may have on hand, such as cannellini beans, black beans, or use all pinto beans. The aromatics are garlic, onion and a bit of poblano pepper. The flavorful sauce includes cider vinegar, molasses, maple syrup, Dijon mustard, tomato paste, chili powder, and barbecue sauce.
The beans will spend a few hours in the smoker. All you need to do is give them a stir now and then which will ensure that smoky, savory flavor you’re looking for.
Serve the beans with your favorite meals. One of ours is extra crispy fried chicken tenders and coleslaw.
- 4 slices medium thick bacon, chopped into ½-inch pieces
- 2 cups sweet or yellow onion, diced
- 2 medium garlic cloves, minced
- ½ small poblano, seeded and diced (about ⅓ cup)
- 2 15-ounce cans pinto beans, rinsed and drained
- 2 15-ounce cans small white beans, rinsed and drained
- 1 cup barbecue sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons molasses
- ¼ cup maple syrup
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 2 teaspoons mild chili powder
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat smoker to 225 degrees
- In a large Dutch oven (I use my 5½ quart) sauté bacon until crisp. Drain on paper towels, leaving behind the rendered bacon fat. Add onions and poblano pepper to the pan and cook over medium heat until softened, about 5 minutes. Add garlic, stir for another minute.
- Add drained beans and the rest of the ingredients (except cooked bacon). Stir to combine. Bring to a boil then carefully transfer to a medium sized disposable aluminum pan. Place pan, uncovered, directly on smoker grates. Smoke for about 3 hours, stirring beans every 30 minutes. During the last hour of cooking add ¼ - ½ cup of water to moisten the beans (these beans are meant to be thick and savory, without a lot of liquid). Stir in crispy bacon bits just before serving the beans.
