Easy Homemade Smoked Baked Beans: Ditch the Can, Embrace the Flavor!

There's something incredibly satisfying about a big ol' pot of baked beans at a BBQ. The sweet, savory, and smoky flavors just scream summer. But let's be honest, those canned varieties, while convenient, often come with a laundry list of ingredients you can't pronounce and a flavor that falls flat.

Well, get ready to change your baked bean game forever! I'm here to tell you that making your own smoked baked beans from scratch is not only ridiculously easy, but it's also incredibly rewarding. You get to control every single ingredient, ensuring a fresh, wholesome, and unbelievably delicious side dish that will have everyone asking for the recipe. No more worrying about hidden additives – just pure, unadulterated bean bliss!

Why Make Your Own?

Flavor Control: This is the big one! You can tailor the sweetness, smokiness, and spice to your exact preferences.

Fresh Ingredients: Say goodbye to preservatives and artificial flavors. You know exactly what's going into your pot.

Cost-Effective: Often, making things from scratch can save you a few bucks in the long run.

Seriously Simple: Don't let the idea of "homemade" intimidate you. This recipe is straightforward and forgiving.

Ready to impress your friends and family with a dish that tastes like it came straight from a world famous BBQ joint? Let's get cooking!

Your New Favorite Smoked Baked Beans Recipe

This recipe is designed to be super flexible, allowing you to use your favorite BBQ sauce as a base, or my suggestion of a base BBQ sauce for ultimate flavor customization.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 2 hours (plus bean boiling time)

Ingredients:

1 pack navy beans, boiled and drained

2 cups base BBQ sauce (or your favorite BBQ sauce. (Base BBQ sauce offers more flexibility to control final flavor outcome)

1 cup brown sugar

1 white onion, diced

2 tbsp minced garlic

1 lb bacon, cubed

1 tbsp Dijon mustard

1 tbsp yellow mustard

1 cup Apple Juice

BBQ seasoning, to taste

¼ cup raw honey

Instructions:

Boil your navy beans according to package instructions until they are tender but not mushy. Drain them well and set them aside.

In a cast iron skillet or heavy-bottomed skillet or Dutch oven, sauté the cubed bacon over medium heat. Render the bacon until most of the fat has cooked out, but the bacon doesn't need to be crispy. Just fully cooked to avoid greasy beans.

Carefully pour off most of the rendered bacon grease, leaving just a tablespoon or two in the pan.

Add the diced white onion to the skillet and sauté until it's almost translucent.

Stir in the minced garlic and continue to sauté for another minute until fragrant.

Now, add the remaining ingredients: the boiled and drained navy beans, BBQ sauce, brown sugar, Dijon mustard, yellow mustard, BBQ seasoning, and raw honey. Stir everything together until it's fully incorporated.

Transfer the skillet to your smoker, preheated to 250-275°F. Smoking over B&B Charcoal and hickory wood chunks. 

Smoke the beans for two hours, stirring every half hour to ensure even smoke distribution and to prevent sticking.

Once the beans have thickened to your desired consistency, remove them from the smoker and let them cool slightly before serving.

Enjoy this incredible dish at your next BBQ cookout – it's guaranteed to be a hit!

Tips for Success

Making homemade baked beans might seem like a big undertaking, but with these simple tips, you'll be a pro in no time:

Don't Overcook Your Beans: When boiling the navy beans, aim for tender but still firm. They'll continue to cook and absorb flavor in the smoker, so you don't want them mushy from the start.

Render That Bacon Properly: Taking the time to render the bacon fat thoroughly ensures your beans aren't greasy. A little fat adds flavor, but too much can be overwhelming.

Taste as You Go (Before Smoking!): Before the beans hit the smoker, give them a taste. This is your chance to adjust the sweetness, smokiness (with seasoning), or tanginess to your liking.

Stir Regularly: Stirring every 30 minutes in the smoker helps distribute that delicious smoky flavor evenly and prevents the bottom from scorching.

Don't Be Afraid to Experiment: This recipe is a fantastic starting point. Want more heat? Add a pinch of cayenne. Love a little tang? A splash of apple cider vinegar can do wonders. Make it your own!

Patience is a Virtue: Low and slow is the name of the game for smoked baked beans. The longer they simmer and absorb that smoke, the deeper and richer the flavor will be.

Serving Suggestion: These beans are fantastic on their own, but they're also amazing piled high on a pulled pork sandwich or alongside grilled chicken.

Why You Should Try It!

Seriously, if you've been relying on canned baked beans, this recipe is a game-changer. The satisfaction of serving a dish you've made from scratch, knowing exactly what's in it, and seeing the smiles on everyone's faces is truly unbeatable. It's easy, it's delicious, and it's a testament to how simple and rewarding real food can be. So, fire up that smoker and get ready to experience baked beans like never before!