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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Smoked Baked Beans Recipe

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This recipe for Smoked Baked Beans is from Cooking in Quarantine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 28 oz cans Bush's original baked beans, drained
1 28 oz can pinto beans
1 green bell pepper, seeded and chopped
1 small onion, peeled and chopped
2 jalapenos, chopped
1/2 lb hickory smoked bacon, chopped
2 TB reserved bacon grease
1/3 cup BBQ sauce, your favorite kind
1/3 cup brown sugar, light or dark
3 TB sweet pickle relish
2 TB yellow mustard
1/2 tsp black pepper
Directions:
Directions:
In a skillet, cook bacon pieces on medium/high heat until crispy. Drain on paper towels or newspaper. Set aside. Reserve 2 tablespoons of the bacon grease.

In the same pan, saute bell peppers, jalapenos, and onions until they are tender and the onions are caramelized.

In a disposable tin pan, combine the drained baked beans and pinto beans, bacon, sauteed onion and peppers mixture, bbq sauce, brown sugar, pickle relish, mustard and pepper. Stir well to combine.

Place pan in the smoker, and slow cook for several hours until excess liquid is evaporated, beans are bubbly and cooked through. The longer they are on the smoker, the stronger the smoked flavor will be. We smoked our beans for 2 hours on a smoker around 225-250 degrees.

 

 

 

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