Today, I’m diving headfirst into the delicious world of smoked baked beans. If you haven’t tried these flavor-packed beauties yet, you’re in for a treat. Imagine tender beans bathed in a smoky, sweet, and tangy sauce that’s practically a flavor explosion in your mouth. Trust me; it’s a game-changer for your backyard cookouts and potlucks. So, let’s roll up our sleeves, grab some beans, and get smokin’!
How to Make Smoked Baked Beans
Let’s begin with a short and sweet summary of how to make these mouthwatering smoked baked beans. It’s a breeze, I promise!
- Gather Your Ingredients: First things first, gather up your ingredients. You’ll need some canned baked beans (I like using a mix of kidney beans, black beans, and navy beans for extra flavor), brown sugar, molasses, ketchup, mustard, Worcestershire sauce, bacon, onions, and, of course, some good ol’ BBQ rub.
- Prep Your Beans: Drain and rinse those canned beans. We want ’em clean and ready to soak up all that smoky goodness.
- Fire Up the Smoker: Get your smoker up to about 250°F (120°C). I recommend using hickory wood for that amazing smoky flavor.
- Sauté the Bacon and Onions: Throw your bacon and onions on a skillet. Sizzle ’em up until the bacon’s crispy and the onions are golden brown. That’s the ticket!
- Mix the Sauce: In a bowl, mix up that brown sugar, molasses, ketchup, mustard, Worcestershire sauce, and a heaping spoonful of your favorite BBQ rub. This is where the magic happens, folks!
- Combine Everything: In a big ol’ disposable aluminum pan, combine your rinsed beans, sautéed bacon and onions, and that mouthwatering sauce you just whipped up. Give it all a good stir.
- Into the Smoker: Pop that pan of goodness right into your preheated smoker. Let it hang out in there for a couple of hours, letting all those flavors mingle and dance.
- Check for Goodness: Keep an eye on those beans and give ’em a stir every now and then. When they’re bubbling and the sauce has thickened up, you’re good to go!
- Serve ‘Em Up: Grab your favorite sidekick and serve those smoked baked beans alongside your BBQ creations. Get ready for some “oohs” and “aahs” from your hungry crowd!
Now that we’ve got the recipe down pat, let’s dig into some more juicy details!
What Are the Best Beans for Smoking?
When it comes to choosing the best beans for your smoked baked beans, you’ve got options, my friend. I’m talking about kidney beans, black beans, navy beans, or even a medley of these babies. Variety is the spice of life, and it definitely applies here! Mix ’em up for a symphony of flavors and textures that’ll make your taste buds dance.
What Wood To Use
Wood selection is crucial when it comes to smoking beans. For that perfect smoky flavor, I’m a fan of hickory wood. It’s got that robust, slightly sweet aroma that’ll have your neighbors knocking on your door, wondering what you’re cooking up. But hey, don’t be afraid to experiment with other woods like mesquite or applewood. Remember, it’s all about personal preference and finding the flavor profile that tickles your taste buds.
Alright, time for some pro tips to take your smoked baked beans to the next level:
- The Smoke Bath: Don’t rush the smoking process. Slow and steady wins the flavor race. Let those beans soak in the smoky goodness for a couple of hours at least.
- The Bacon Factor: Bacon makes everything better, right? So, don’t skimp on it! Crisp it up nicely before mixing it with the beans.
- The Sauce Shuffle: Feel free to tweak the sauce to suit your taste buds. Want it sweeter? Add more brown sugar. Craving a little heat? Spice it up with some hot sauce.
What to Serve
You might be wondering, “What the heck do I serve with these flavor-packed smoked baked beans?” Well, my friend, the possibilities are endless. They’re the ultimate sidekick to your BBQ adventures. Pair ’em up with some juicy ribs, pulled pork, or grilled chicken. And don’t forget a side of coleslaw and cornbread to complete the feast. You’ve got a mouthwatering spread that’ll have your guests returning for seconds!
Alright, folks, we’ve covered the basics of making these smokin’ hot baked beans. From the choice of beans to the wood for smoking, and even some handy tips, you’re armed with everything you need to create a flavor explosion at your next cookout.
So, grab those cans of beans, fire up that smoker, and get ready to impress your friends and family with the best smoked baked beans they’ve ever tasted. Remember, it’s all about having fun in the kitchen (or in the backyard), so don’t be afraid to put your own spin on this classic recipe.
Overall, I hope you’ve enjoyed this flavor-packed journey, and I want to thank you for taking the time to read my smoky adventure into the world of baked beans. Now, go smoke ’em, and remember, “Life is too short for boring beans!”
Smoked Baked Beans
Delicious and easy smoked baked beans recipe - perfect for your next BBQ. Learn how to add a smoky twist to this classic dish.
For the Beans:
- 1 pound dried navy beans
- Water for soaking
- 6 cups water for cooking
- 1 teaspoon salt
For the Sauce:
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/4 cup yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper adjust to taste
For the Bacon and Onions:
- 6 slices of bacon chopped
- 1 large onion diced
- 3-4 chunks of hickory wood or wood of your choice
Soaking the Beans
- Rinse and Sort: Start by rinsing the dried navy beans under cold running water. Remove any debris or stones that you may find.
- Soak the Beans: Place the beans in a large stockpot and cover them with water, ensuring there's about 2 inches of water above the beans. Let them soak for at least 8 hours or overnight.
- Preparing the Sauce
- Mix the Sauce: In a mixing bowl, combine the ketchup, molasses, brown sugar, yellow mustard, Worcestershire sauce, garlic powder, onion powder, chili powder, black pepper, and cayenne pepper. Stir until the sauce is well-blended. Adjust the cayenne pepper to your preferred level of spiciness.
Cooking the Beans
- Drain and Rinse: Drain the soaked beans and give them a good rinse under cold water. Set them aside.
- Preheat the Smoker: Fire up your smoker and preheat it to 250°F (120°C). Add the hickory wood chunks for that amazing smoky flavor.
- Sauté Bacon and Onions: While the smoker is heating up, take a skillet and cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside. In the same skillet, sauté the diced onions until they turn golden brown. Remove them from the heat.
- Combine Everything: In a large disposable aluminum pan, combine the drained and rinsed beans, sautéed bacon, and onions. Pour the sauce you prepared earlier over the mixture and give it a good stir, ensuring the beans are coated evenly.
Smoking the Baked Beans
- Into the Smoker: Place the aluminum pan filled with your delicious bean mixture into the preheated smoker.
- Smoke 'Em Up: Let the beans soak in that beautiful smoky goodness for about 2.5 to 3 hours. Stir the beans every 30 minutes to ensure that the sauce thickens up nicely, and the beans absorb all that flavorful smoke.
- Check for Doneness: After 2.5 to 3 hours, check the beans for doneness. They should be bubbling, and the sauce should have thickened up. Taste a spoonful to make sure the beans are tender and flavorful.
- Serve Hot: Remove the pan from the smoker and let it cool slightly. Serve your homemade smoked baked beans hot, as a delightful side dish to your BBQ creations.