Our Homemade Smoked Baked Beans combine Navy beans and Great Northern beans in a tangy, ketchup-based sauce with a touch of bacon and rub for depth. Everything is smoked on a pellet grill until the flavors meld and the sauce becomes glossy and thick — a perfect scratch-made side for backyard barbecues and weeknight dinners alike.
Homemade Smoked Baked Beans Recipe
Baked beans are a classic at cookouts, potlucks, and family dinners. This smoked version takes the familiar comfort of baked beans and elevates it with a mild smoke flavor and a well-balanced, tangy sauce. If you usually reach for canned baked beans, try this homemade smoked recipe once — it’s a simple upgrade that rewards patience and low-and-slow cooking with big, natural flavor.
This recipe was developed with a pellet grill or smoker in mind but adapts well to any grill that maintains low, steady heat. The sauce is straightforward: ketchup, dark brown sugar, beer, apple cider vinegar, mustard, and a bit of your favorite pork rub to round things out. Combine that with two types of beans and a few slices of bacon if you like, and you’ll have a crowd-pleasing side that complements everything from brisket to grilled chicken.
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Recipe Shopping List
Before you fire up the smoker, gather these core ingredients. Quantities and exact measurements are listed in the recipe section below.
- Oil or cooking spray (for the pan)
- Ketchup
- Dark brown sugar
- Beer (use your favorite lager or amber)
- Apple cider vinegar
- Yellow mustard
- Smoky pork or rib rub (or your preferred seasoning)
- Bacon (optional)
- Great Northern beans (canned, drained)
- Navy beans (canned, drained)
- Onion
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How To Make These Smoked Baked Beans (Overview)
Here’s a quick overview of the process so you know what to expect. Full ingredients and step-by-step instructions are provided in the recipe card below.
- Preheat the smoker — Aim for a low temperature around 220°F (about 105°C). Steady, low heat lets the beans absorb smoke and the sauce reduce slowly.
- Prepare the pan — Use a grill-safe baking dish and lightly oil or spray it. Add the drained beans and diced onion, then pour the prepared sauce over the top. Stir gently to combine and nestle bacon slices into the beans if using.
- Smoke the beans — Place the pan in the smoker. Smoke for about one to two hours, stirring occasionally and checking the consistency of the sauce in the last 20–30 minutes. Cook until the sauce is glossy and thickened and the beans are hot and bubbly.
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Recipe Variations
- Brisket Smoked Baked Beans – fold in chopped smoked brisket for a hearty, meaty version.
- Pulled Pork Smoked Baked Beans – add pulled pork for added richness and texture.
Serve This With
- Pulled pork or smoked brisket
- Traeger ribeye or grilled steaks
- Smoked beef roast
- Grilled chicken thighs
Homemade Smoked Baked Beans
These smoked baked beans are tangy, slightly sweet, and infused with smoke. Make a full pan — they disappear fast and left-overs are a favorite at home.
Ingredients
Sauce
- 2 cups ketchup
- 1 cup dark brown sugar
- 1 cup beer
- ¼ cup apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon pork or rib rub (adjust to taste)
Beans & Meat
- 3 slices cooked bacon (optional)
- 2 cans Great Northern beans, drained
- 2 cans Navy beans, drained
- 1 small onion, diced
Instructions
- Preheat your smoker to approximately 220°F following the manufacturer’s guidelines. Prepare a grill-safe pan with cooking spray or a light oil coating.
- In a bowl, whisk together the ketchup, dark brown sugar, beer, apple cider vinegar, yellow mustard, and pork rub until well combined.
- Place the drained beans and diced onion into the prepared pan. Pour the sauce evenly over the beans and stir gently to combine. Tuck bacon slices into the mixture if using.
- Put the pan in the smoker and close the lid. Smoke for about an hour, then stir gently and continue smoking.
- Continue to cook until the sauce has thickened and reduced to your liking, the beans are hot and bubbly, and the flavors have melded. Check during the last 20–30 minutes and remove when desired consistency is reached.
- Let the beans rest a few minutes before serving. They thicken slightly as they cool.
Tips
- Use a mild beer for sweetness and depth; avoid very bitter or hoppy beers.
- If you prefer a saucier result, reduce cooking time slightly; for a thicker, jammy sauce, let the beans smoke a bit longer and stir occasionally.
- These beans reheat well and often taste even better the next day after flavors have had more time to marry.
Nutrition Information (per serving, estimated)
- Calories: 218
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 3 mg
- Sodium: 440 mg
- Carbohydrates: 42 g
- Fiber: 6 g
- Sugar: 24 g
- Protein: 7 g
Nutrition estimates are approximate. For medical or dietary tracking, consult a trusted nutrition resource.