I believe baked beans recipe often do not receive as much attention as they deserve!
Even though:
- They are a classic comfort food that pairs beautifully with a variety of dishes
- They provide a hearty, filling meal with just the right amount of sweetness and smokiness
- They are packed with protein and fiber, making them a nutritious choice
Baked beans are the ultimate comfort food, and when you add a smoky twist, they become irresistible! (enjoy it with a few slices of multi grain bread for a wholesome touch). This recipe for baked beans on a smoker takes the classic dish to a whole new level with deep, rich flavors that only a smoker can provide. The combination of tender beans, smoky bacon, and a tangy sauce is simply delicious and easy to prepare, perfect for a cozy meal or a backyard barbecue.
The Origin of Baked Beans
Baked beans have a rich history that dates back centuries, with roots tracing back to Native American cooking. Traditionally, beans were cooked with animal fat and sweeteners, resulting in a comforting, hearty dish. The classic version we know today, often made with pork or bacon, became popular in New England during the early 19th century.
The sweet and savory flavor profile of baked beans makes them a beloved staple in American barbecue culture, often accompanying grilled meats and burgers at summer cookouts. As you enjoy your bean recipes, think about how this dish has evolved from its humble beginnings into the beloved side dish it is today. And with options like Bush's Baked Beans, you can enjoy this classic comfort food with ease, whether you're serving it at a family gathering or just looking for a cozy weeknight meal.
Baked Beans Recipe
For 6-8 servings (perfect for a crowd or delicious leftovers!)
Prep Time: 15 minutes
Cook Time: 1.5 hours (smoking)
Total Time: 2 hours
Ingredients:
- 2 (15 oz.) cans of vegetarian baked beans (choose your favorite brand!)
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 cup chopped brown sugar (light or dark, depending on your desired sweetness)
- 1/4 cup ketchup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce (or tamari for a gluten-free option)
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 2 tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
Steps:
- Prep your smoker: Preheat your smoker to 225°F (107°C) and add your chosen wood chips for smoking.
- Sauté the veggies: While the smoker heats up, heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper until softened and slightly caramelized, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
- Combine the beans and sauce: In a large bowl, combine all the drained beans, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, spices, and salt and pepper to taste. Stir in the sautéed veggies.
- Time to smoke! Transfer the bean mixture to a cast iron skillet or oven-safe dish. Cover loosely with foil and place on the smoker. Smoke the beans for 1-2 hours, or until heated through and thickened slightly. Keep an eye on the smoker temperature and add more wood chips as needed for continuous smoke.
- Uncover and caramelize (optional): During the last 30 minutes of smoking, you can remove the foil and increase the smoker temperature to 250°F (121°C) to allow the top of the beans to caramelize.
Notes:
- Feel free to experiment with different types of beans or add in other chopped vegetables like corn or chopped jalapeño for a kick.
- If the beans seem a bit dry after baking, you can add a splash of water or vegetable broth to loosen them up.
- These beans are even better the next day, so don’t be afraid to make a big batch!
Nutrition Facts (per serving):
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Perfect Pairings for Baked Beans
When it comes to serving your smoked baked beans, consider the perfect side dishes to complement their smoky sweetness. Here are some ideas:
- Cornbread: A classic pairing, the sweet and crumbly texture of cornbread pairs beautifully with the rich flavors of baked beans.
- Coleslaw: The crunch and tang of coleslaw provide a refreshing contrast to the creamy beans, making for a balanced plate.
- Grilled Vegetables: Add some color and nutrition with a side of grilled veggies like zucchini, bell peppers, and corn.
- Pulled Pork or Smoked Brisket: If you're looking to serve a hearty meal, smoked meats like pulled pork or brisket make a delicious addition to the baked beans.
- Potato Salad: This creamy side is a classic barbecue staple that complements the sweetness of baked beans perfectly.
#smokedbeans #backyardbbq #sidedishgoals #plantbasedgoodness #bakedbeansrecipe
P.S. Want to explore more plant-powered goodness and kitchen adventures? Don’t miss Tales Of A Kitchen for tons of delicious recipes just like this baked beans recipe, easy tips, and a whole lotta inspiration to get you cooking!
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Baked Beans Recipe: Your Side Dish Superstar on the Smoker
- Prep Time: 15 minutes
- Cook Time: 1.5 hours (smoking)
- Total Time: 2 hours
- Yield: 6-8 servings 1x
- Category: Appetizers, snacks and sides
Description
Discover the irresistible baked beans recipe! Packed with flavors, this smoky recipe of TalesOfAKitchen transforms a classic side dish into a BBQ star.
Ingredients
- 2 (15 oz.) cans of vegetarian baked beans (choose your favorite brand!)
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 cup chopped brown sugar (light or dark, depending on your desired sweetness)
- 1/4 cup ketchup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce (or tamari for a gluten-free option)
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 2 tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
Instructions
- Prep your smoker: Preheat your smoker to 225°F (107°C) and add your chosen wood chips for smoking.
- Sauté the veggies: While the smoker heats up, heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper until softened and slightly caramelized, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
- Combine the beans and sauce: In a large bowl, combine all the drained beans, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, spices, and salt and pepper to taste. Stir in the sautéed veggies.
- Time to smoke! Transfer the bean mixture to a cast iron skillet or oven-safe dish. Cover loosely with foil and place on the smoker. Smoke the beans for 1-2 hours, or until heated through and thickened slightly. Keep an eye on the smoker temperature and add more wood chips as needed for continuous smoke.
- Uncover and caramelize (optional): During the last 30 minutes of smoking, you can remove the foil and increase the smoker temperature to 250°F (121°C) to allow the top of the beans to caramelize.
Notes
- Feel free to experiment with different types of beans or add in other chopped vegetables like corn or chopped jalapeño for a kick.
- If the beans seem a bit dry after baking, you can add a splash of water or vegetable broth to loosen them up.
- These beans are even better the next day, so don't be afraid to make a big batch!
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg