Smoked Baked Beans
 
 
Author:
Serves: 6
Ingredients
  • 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
Preparation
  1. Preheat smoker to 225 degrees
  2. 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.
  3. 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.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/06/27/smoked-baked-beans/