How long can you smoke canned baked beans?

You can smoke canned baked beans for about 1.5 to 2 hours at 225–250°F. The goal isn’t to cook the beans, since they’re already soft, but to allow them time to absorb that delicious smoke. Keep the pan uncovered, stir halfway through, and if the mixture thickens too much, just add a splash of water or broth. This method turns ordinary beans into flavorful smoked baked beans without much effort.

How do you make wicked baked beans?

Wicked baked beans are all about bold flavor—sweet, smoky, spicy, and rich. I start with a base of brown sugar, molasses, and mustard. Then I add diced jalapeños, smoked paprika, a pinch of cayenne, and thick-cut bacon or sausage. Once everything’s combined, I slow-smoke the mix to get that signature kick. Whether served as a side or main, these wicked smoked baked beans never last long.

Why do British people eat baked beans for breakfast?

In the UK, baked beans are a classic part of a full English breakfast. They’re usually served warm over toast or alongside eggs, sausage, and tomatoes. The flavor is milder and less sweet than what we’re used to in American BBQ. While not traditionally smoked, I’ve tried adding a smoky twist—and believe me, smoked baked beans at breakfast are a total game changer.

What is the best smoked meat for beans?

It’s hard to beat brisket when it comes to pairing meat with smoked baked beans . The fat and bark give the beans an incredible depth of flavor. Pulled pork, smoked sausage, or even chopped ribs are also great choices. I often toss meat right into the pan before smoking so the juices blend into the sauce. It’s rich, hearty, and brings out the best in every bite.

How To Make Smoked Baked Beans From Scratch

Name: Smoked Baked Beans
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 8 servings
Cuisine: American BBQ
Ingredients: 2 cans (15 oz) navy or pinto beans, drained; 6 slices thick-cut bacon, chopped; 1 small yellow onion, chopped; 1/3 cup molasses; 1/4 cup brown sugar; 2 tbsp yellow mustard; 1/4 cup ketchup; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; Salt and black pepper to taste

Ingredients

Scale

2 cans (15 oz each) navy or pinto beans, drained
6 slices thick-cut bacon, chopped
1 small yellow onion, finely chopped
⅓ cup molasses
¼ cup brown sugar
2 tbsp yellow mustard
¼ cup ketchup
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika

Salt and black pepper to taste

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Instructions

Preheat smoker to 250°F using hickory or applewood for a balanced smoky flavor.
Cook bacon in a skillet until slightly crisp. Remove and set aside.
Sauté onion in bacon fat until translucent (about 4–5 minutes).
In a large foil or cast iron pan, combine beans, sautéed onion, cooked bacon, molasses, brown sugar, mustard, ketchup, vinegar, Worcestershire, and paprika. Mix well.
Place pan in smoker, uncovered. Smoke for 2 to 2.5 hours, stirring once halfway through.
Check consistency near the end. Add a splash of water if beans get too thick.

Remove from smoker and let rest 10 minutes before serving.

Notes

For spicier beans, add 1 chopped jalapeño or ½ tsp cayenne.
Sub brisket or pulled pork in place of bacon for a meatier variation.

Store leftovers in an airtight container for up to 4 days, or freeze up to 3 months.

Author: Megan Miller
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Side Dish
Method: Smoking
Cuisine: American BBQ
Diet: Gluten Free

Nutrition

Calories: 285 kcal
Sugar: 16g
Sodium: 540mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Carbohydrates: 39g
Fiber: 7g
Protein: 11g
Cholesterol: 15mg