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Easy BBQ Baked Beans that are comforting, slightly sweet, mildly smoky, rich, meaty, and totally indulgent. Serve these beans at your next barbecue and they’re sure to be a hit.

One of the very first recipes we served to our friends at the inauguration of our first smoker was BBQ Baked Beans. Ever since this BBQ Baked Beans recipe became a staple at our house and at our events.

Ingredients + Substitutions

• Bacon – Thick cut bacon is best.
• Red Onion – You can use any onion but the sweeter flavor of red onion after it’s softened is our preferred.
• Garlic – Garlic adds a nice flavor profile.
• Beer – Amber or Pale Ale is best. The choice of beer will add various flavor profiles. If you want a darker richer flavor as an example use the same portion of stout or a darker beer.
• Tomato Sauce – Similar to chili, the tomato sauce adds acidity and more complex flavors to the BBQ beans.
• Balsamic Vinegar – Any of our recipes need acid to balance the rich dishes. We like the flavor of balsamic vinegar. You can sub for any vinegar, the next most common we recommend is apple cider vinegar.
• Molasses – Adding (Blackstrap) Molasses is a great way to add a rich smoky flavor without using liquid smoke.
• Brown Sugar – Sweetens the recipe and balances the acidity.
• Dijon Mustard – We love Dijon as a thickener and to add flavor. You can sub with yellow mustard if that’s what you have.
• Seasoning – Kosher salt and coarse black pepper to taste. But if you want a great way to enhance the flavor add your favorite store bought – or make one of our own seasoning recipes.
• Canned Beans – Drained and rinsed. We use a combination of pinto, kidney, and black beans. You can use the same beans or mix and match.
• Meat – While optional, it is a great way to use leftover pulled pork or brisket. Add shredded to the BBQ Beans.
• Additional Liquid – You can use water or other liquids like coffee. See recipe card notes for more inspiration.

Why We Never Use Liquid Smoke

The flavor of most store bought liquid smoke is, frankly, terrible. This is especially true when adding to something like baked beans.

It gives an artificial smoky flavor (read bitter and harsh), rather than something that can be achieved naturally, from your smoker or grill. I didn’t realize this until we started experimenting and comparing the differences.

Recipe Steps

1. If you plan to smoke for additional flavor, get your smoker to 275 degrees Fahrenheit using fruit woods like apple or cherry for a sweeter flavor. For more intense flavor use oak, hickory, or mesquite.
2. In a large cast iron skillet, sauté the bacon over medium heat about 5 minutes, just to render the fat and crisp up the bacon. Remove the bacon (set aside for later) and discard most of the fat (saving about 2 tablespoons for the next step).
3. Add the onions and sauté over medium heat for 5 minutes, add garlic and sauté another 2 minutes or until onion and garlic is soft, but not caramelized.
4. Add the beer and cook down for 1 minute. The beer should be simmering. If it isn’t, turn the heat up. Add the tomato sauce, balsamic, molasses, brown sugar, Dijon, salt, pepper, beans and the cooked bacon. Mix to combine. If adding pulled pork or brisket, do it now and mix to combine.
5. If you plan to smoke, transfer pot onto the smoker at this time, uncovered, and cook for 60 minutes until they are thick, rich, and well combined. Stirring occasionally.
6. If they start to reduce too much, or look a little dried out, add some water or other liquids (like coffee or chicken stock), in small increments (about ½ cup at a time). Be sure to stir.

Today, baked beans are still a favorite that we serve at catering events, but it’s all homemade and naturally smoky. Comforting, slightly sweet, mildly smoky, rich, meaty, and indulgent. So good!

Adaptions for BBQ Baked Beans

YES! The nice thing about this recipe is it’s totally adaptable! You can add or take out whatever ingredients that don’t float your boat.

• Don’t want to use bacon? Fine. You can use pancetta.
• Add smoked meat. If you have any leftover brisket or pulled pork lying around (don’t judge!), then heat up some brisket in place of the bacon (or in addition to bacon). These BBQ beans are so stinkin’ good with brisket! You can also use leftover pulled pork.
• Make them vegetarian by leaving out the meat. We always cook a vegetarian batch when we serve these beans at catering events, like the batch below.
• Change up the beans. You can even just do one type of bean if that’s all you have.
• Want to make it a little darker? Add a little bit of coffee to the pot.
• Want them a little sweeter? Add more brown sugar or a couple tablespoons of maple syrup.
• Want some kick? Add a few dashes of hot sauce or red pepper flakes. You can even add in a couple tablespoons of your favorite BBQ sauce to jazz the baked beans up. It’s up to you.

Scaling Up and Making Ahead

Making Ahead – You can follow the same directions and make the BBQ Beans up to three days prior to eating them. Follow the directions and then cool after they come off the smoker. Reheat in a Dutch Oven or large skillet on medium heat until warm.

Scaling Up – If scaling up for a larger crowd start by planning 1/4 cup of beans per person. Adjust the scale of this recipe and plan to add liquids as the beans smoke. You can make the beans in a large Dutch Oven and then transfer when smoking into a large aluminum pan. These are easy to remove and serve directly out of.

Frequently Asked Questions

What goes with BBQ Baked Beans

• Pulled Pork
• Grilled Chicken
• Smoked Ribs
• Smoked Brisket
• Pulled Chicken Sliders

Products Used In This Recipe

• FINEX 10″ Cast Iron Skillet
• Alternatively, Lodge 10″ Cast Iron Skillet
• Aluminum Foil Pans

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*This post was originally published in October 2016, and updated in July 2019 with new photos and tips. 

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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