Califonia Bountiful
Side Dish

Barbecue baked beans

Add some smoked brisket or pork trimmings to the beans for an authentic barbecue pit flavor.

Marty Wells
Bad to the Bone BBQ, San Juan Capistrano

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6 oz. bacon, cut into 1/4-inch slivers
1 large onion, finely chopped (about 2 cups)
3 cloves garlic, minced
3 (15-oz.) cans baked beans, drained and rinsed in a colander
1/3 cup packed dark brown sugar, or to taste
1/4 cup molasses, or to taste
1/4 cup barbecue sauce
1/4 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. cider vinegar, or to taste
1 tbsp. Dijon mustard
1 tbsp. dry mustard
1/2 tsp. liquid smoke
Salt and freshly ground black pepper, to taste
1/2 cup beer or water, or more, if needed


In a heavy pot, cook bacon over medium heat to render fat, about 5 minutes. Discard all but 2 tbsp. fat. Add onion and garlic and cook until vegetables are soft, about 5 minutes. Stir in remaining ingredients except beer or water.

Set up smoker according to manufacturer's instructions and bring temperature to 225 degrees. Add wood as specified by manufacturer. Smoke beans, uncovered, until thick and richly flavored, 2 to 3 hours, stirring occasionally. Add beer or water as needed if beans seem too dry.

Serves 6 to 8

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