Smoked Baked Beans

The recipe Saturday was smoked baked beans on Mr. Garcia’s borrowed smoker. Cody smoked them at 225 for three hours with hickory chips. The beans took on a deep smoky flavor that the standard oven version cannot match.

The recipe is below.

Smoked Baked Beans

Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes | Servings: 10

Ingredients

• 3 cans (15 oz each) navy beans, drained and rinsed
• 8 oz smoked bacon, chopped
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup tomato sauce
• 1/4 cup molasses
• 3 tablespoons brown sugar, packed
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/2 cups low-sodium chicken broth

Instructions

1. Preheat. Heat oven to 325°F.
2. Render the bacon. In a large Dutch oven over medium heat, cook chopped bacon until crispy, about 6–8 minutes. Transfer bacon to a paper-towel-lined plate, leaving the drippings in the pot.
3. Build the base. Add diced onion to the drippings and cook over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook 1 minute more.
4. Make the sauce. Stir in tomato sauce, molasses, brown sugar, mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, and pepper. Mix until fully combined.
5. Add beans and broth. Fold in the drained navy beans and pour in the chicken broth. Stir gently to coat the beans in the sauce. Return the crispy bacon to the pot.
6. Bring to a simmer. Over medium-high heat, bring the mixture to a gentle simmer, then remove from heat.
7. Bake low and slow. Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 2 hours, checking at the halfway point. If the beans look dry, add 1/4 cup water and stir gently.
8. Finish uncovered. Remove the lid for the final 20–30 minutes to thicken the sauce and deepen the smoky flavor. Beans are done when the sauce is thick, glossy, and just barely bubbling.
9. Rest and serve. Let sit 10 minutes before serving. Taste for seasoning and adjust salt if needed. Serve hot alongside Christmas ham.

Nutrition (per serving)

Calories: 265 | Protein: 13g | Fat: 7g | Carbs: 38g | Fiber: 8g | Sodium: 510mg