"The Beans": Smoky BBQ Baked Beans
Smoky BBQ baked beans loaded with bacon, onion, bell pepper, jalapeños, pineapple, brown sugar, ketchup, and dry mustard. These easy backyard beans start with canned baked beans, then get upgraded with crispy bacon, sautéed vegetables, sweet pineapple, and a sticky BBQ-style sauce. Cook them on the smoker for the best flavor, or bake them in the oven for an easy indoor version.
Equipment
- Smoker, pellet grill, charcoal grill, or oven
- Cast iron skillet, Dutch oven, or disposable foil pan
- Large skillet for bacon and vegetables
- Cutting board
- Sharp knife
- Mixing spoon
- Measuring cups and spoons
- Can opener
- Heat-resistant gloves
- Black nitrile gloves, optional
Ingredients
For The Beans:
- 6 to 8 strips bacon cut into 1/2-inch pieces
- 1/2 medium onion diced
- 1/2 bell pepper diced
- 1 to 2 jalapeño peppers diced, seeds optional
- 1 can baked beans 55 ounces
- 1 can crushed pineapple or pineapple chunks 8 ounces, drained
- 1 cup brown sugar packed
- 1 cup ketchup
- 1/2 to 1 tablespoon dry ground mustard
Optional Add-Ins:
- 1 tablespoon BBQ rub
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/4 cup BBQ sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper
- 1/2 pound smoked sausage sliced
- 1 cup pulled pork or chopped brisket
Instructions
- Cook the bacon. Add the chopped bacon to a skillet over medium heat and cook until the fat renders and the bacon starts to crisp.
- Sauté the vegetables. Add the diced onion, bell pepper, and jalapeños to the skillet with the bacon. Cook for 4 to 6 minutes, stirring often, until the vegetables soften.
- Drain the pineapple. Drain the crushed pineapple or pineapple chunks so the beans do not get watery.
- Mix the beans. In a cast iron skillet, Dutch oven, or foil pan, combine the baked beans, cooked bacon and vegetables, drained pineapple, brown sugar, ketchup, and dry mustard.
- Add optional flavor boosters. Stir in BBQ rub, Worcestershire sauce, apple cider vinegar, BBQ sauce, hot sauce, black pepper, smoked sausage, pulled pork, or brisket if using.
- Preheat the smoker. Set the smoker to 275°F using apple, cherry, pecan, hickory, or oak wood.
- Smoke the beans. Place the pan of beans on the smoker uncovered. Cook for 1 1/2 to 2 hours, stirring once or twice, until the beans are hot, bubbly, smoky, and thickened.
- Rest the beans. Remove the beans from the smoker and let them rest for 10 minutes before serving.
- Serve. Serve warm with ribs, pulled pork, burgers, hot dogs, smoked chicken, brisket, or your favorite backyard BBQ meal.
Oven Instructions:
- Preheat the oven to 350°F.
- Prepare the beans the same way and place them in a baking dish, cast iron skillet, Dutch oven, or foil pan.
- Bake uncovered for 45 minutes to 1 hour, stirring once, until hot, bubbly, and thickened.
Notes
Do not drain the baked beans. Use the sauce in the can as part of the base.
Drain the pineapple so the beans stay thick and sticky.
Use 1 jalapeño for mild heat or 2 jalapeños for more kick.
Remove the jalapeño seeds for less heat.
Cook the beans uncovered so they thicken and pick up smoke.
If the beans get too thick, stir in a splash of apple juice, water, or BBQ sauce.
If the beans are too thin, keep cooking uncovered until they reduce.
Bush’s baked beans work great, but any similar canned baked beans will work.
For a meatier version, add smoked sausage, pulled pork, brisket, or burnt ends.
For a sweeter version, add extra brown sugar or a splash of maple syrup.
For a tangier version, add more apple cider vinegar or mustard.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove, in the oven, or on the smoker until hot and bubbling.