Enhance your barbecue experience or elevate any meal with these Smoky Barbecue Baked Beans. Easy to prepare and even easier to savor, this recipe boasts a rich, smoky flavor that perfectly complements the tanginess of barbecue sauce.
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Servings: 8
Ingredients:
- 3 strips of crispy bacon, chopped
- 1 finely diced onion
- 1 minced clove of garlic
- 1 cup of beer
- ¼ cup of balsamic vinegar
- ¼ cup of molasses
- ¼ cup of brown sugar
- ¼ cup of Dijon mustard
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 3 cans (15 ounces each) of beans (white, kidney, black, pinto), drained and rinsed
- 1 cup of water (as needed)
Instructions:
- Preheat your smoker to 275 degrees Fahrenheit.
- In a large ovenproof pot, crisp the bacon. Remove bacon from the pot, leaving 2 tablespoons of bacon fat.
- Sauté minced garlic and finely diced onions in the pot until onions are soft.
- Pour in the beer and let it cook for about one minute to slightly reduce.
- Add balsamic vinegar, molasses, brown sugar, Dijon mustard, beans, salt, pepper, and cooked bacon back into the pot. Stir thoroughly to combine.
- Place the pot in the preheated smoker and smoke the beans for about 1 hour until infused with a rich, smoky flavor.
- If the beans start to dry out during smoking, add water as needed to maintain the desired consistency.
Nutrition Facts (Per Serving):
- Calories: 239 kcal
- Fat: 4.7g
- Saturated Fat: 1.5g
- Cholesterol: 9mg
- Sodium: 603mg
- Carbohydrates: 37.8g
- Fiber: 8.4g
- Sugars: 24.8g
- Protein: 9.1g
Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
Cooking Tips:
- Experiment with different bean varieties for a colorful twist.
- Watch the beans during smoking to prevent drying out; add water if needed.
- Try various wood chips in the smoker for unique smoky flavors like hickory, mesquite, or applewood.