Description
Delicious smoked baked beans made from pantry staples, enhanced with the rich flavor of bacon and the essence of barbecue smoke.
Ingredients
- 1 — 53 ounce can VanCamp’s Pork and Beans (undrained)
- 1/4 cup light brown sugar
- 1/4 cup molasses
- 1 small onion, finely chopped
- 2 tablespoons yellow mustard
- 1 pack pork bacon (10–12 slices), cut into ~2-inch pieces
Instructions
- Preheat your smoker to 225°F.
- Combine the undrained pork and beans, brown sugar, molasses, onion, and mustard in a large bowl.
- Pour the mixture into a disposable aluminum pan or cast-iron skillet.
- Cut the bacon into ~2-inch pieces and scatter them over the top of the beans.
- Place the uncovered pan in the smoker.
- Smoke at 225°F for about 2 hours, checking once at 1 hour 30 minutes for bacon color.
- Remove the pan and stir to mix the bacon and beans together.
- Serve warm and enjoy!
Notes
If you want a less sweet result, reduce the brown sugar and/or molasses. Crisper bacon can be achieved by adjusting placement in the smoker.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Side Dish
- Method: Smoking
- Cuisine: American