These Pellet Grill Smoked Baked Beans are the ultimate summer side dish featuring a smooth, sweet, and smokey combination.
This robust and bold side dish is loaded with 2 types of sausage, 5 types of beans, sauteed onions, and more!
Get ready because this perfect side dish eats like a meal and pairs perfectly alongside steak, chicken, and pork!
Smoked Baked Beans Recipe
Growing up this smoked baked beans dish was my mother’s go-to recipe for any family gathering or backyard cookout.
However, I will share that the original aka mom’s classic recipe was a delicious side dish made in a crockpot that didn’t have any sautéed onions or peppers.
I decided I wanted to take this childhood recipe and give it a bit of a facelift. Sauteing the onions and peppers in a cast-iron skillet along with the ground sausage adds texture and a depth of flavor to the recipe.
Looking to turn up the heat? In my personal recipe, I added a few diced jalapeno peppers to kick the spice up another notch!
Smoked Baked Beans Ingredient List
Meat: There is nothing better than the hearty taste of meat in smoked baked beans. For this recipe, I used 8 oz of loose breakfast sausage and 8 oz of Lil Smokies smoked sausage.
Looking for meat substitutes or additions? You can use hot dogs, slices of bacon, bacon pieces, pork belly slices, beef brisket, or whatever you’ve got a taste for!
Beans: Get ready to load on the beans! You are going to need 1 can (drained) of light kidney beans, black beans, pinto beans, cannellini beans, and butter beans drained. The combination or type of beans you use can really be a personal preference if you are looking to substitute or customize, but these are my favorites.
Vegetables: To give the recipe real depth and great texture, I use 1 cup of diced onion, and saute them in a pan. I used a sweet yellow onion, but if you’ve got a red onion, toss it in! If you are looking to add more veggies to the dish, I recommend chopping up a red bell pepper or jalapeno pepper.
How to Make BBQ Smoked Baked Beans
Cook meat and onions. Saute the breakfast sausage in a cast-iron skillet until almost fully cooked then add the diced onions and cook for 3-5 minutes until they are tender. Toss in the smoked sausage and continue cooking for 5 more minutes.
Add beans. Add drained and rinsed canned beans to the skillet along with the remaining ingredients. Continue cooking until the beans are warmed up then transfer them to the smoker.
Smoke. Smoke the baked beans at 275 degrees F. for 90-120 minutes stirring every 30 minutes to incorporate the smoke flavor. Rest for 20 minutes before serving.
Why Smoking Baked Beans makes such a difference
As I mentioned my mother originally prepared this recipe in a classic 1970’s beige and brown crockpot.
The beans were always delicious, but I knew that a kiss of smoke would lend itself perfectly to the dish.
As you cook the baked beans in the smoker the top of the beans will begin to develop a skin on it.
Stirring the bbq beans every half hour incorporates that smoke into the sauce so that the entire skillet has that smoky flavor, not just the top.
I don’t have a smoker, can I still make this baked bean recipe?
Of course! This recipe is still very tasty whether you prepare it in a crock pot or bake it in the oven. You could also just simmer the baked beans on the stovetop on low for about 30 minutes and serve.
If preparing in one of these methods you might want to add a tsp of liquid smoke to replicate that smoky flavor.
You can also prepare the recipe over indirect heat on your outdoor grill to get that subtle charcoal-grilled flavor.
It’s all about the beans
I chose a variety of beans because each one has a slightly different flavor and texture.
Using a variety of beans also gives the dish a more inviting appearance than if you only use traditional baked beans.
If you don’t have every variety that I used don’t fret, go ahead and substitute whatever different beans you have. I know navy beans are a popular and easy substitute.
Even if you only have two types of beans just use the same quantity and the recipe will come out great.
The reason I use canned beans as opposed to fresh ones is primarily out of convenience.
In a recipe like this, I find that it’s just easier to pop open some cans and get cooking right away.
If I did use dry beans I would have to soak them overnight. For soups, I normally use dry beans but for this recipe, I find that canned is the way to go.
What type of wood should I use on the smoker for pellet grill smoked baked beans?
You can use whatever type of wood that you prefer for this recipe, but cherry or pecan wood would work well. You could also use apple wood or hearty hickory wood for this recipe.
What do I do with my Leftover Smoked Baked Beans?
Cool your beans down to room temperature, stirring frequently to let all of the steam escape, and then put them in an airtight container and store them in the refrigerator for up to five days. You can freeze these baked beans in an airtight, freezer-safe container, or freezer-safe plastic bag for up to three months. To reheat your leftover beans you can heat them on the stovetop, or in the microwave with a cover, stirring frequently.
Can I make these Baked Beans in Advance?
Sure! You can prepare these beans ahead of your next big BBQ and reheat them in the crockpot, on the stovetop, or in the oven on the big day.
When Should I Serve These Baked Beans?
There is no bad time to serve this hearty baked bean dish. You could serve it at picnics, BBQs, holiday gatherings, or for the big game. Summertime, wintertime, or fall this side dish will fit in perfectly any time you are serving up smoked or grilled meat. Make sure that you have the recipe prepared to share because you are going to be giving it out a lot!
More Tasty Side Dishes
- Broccoli Salad w/ White BBQ Sauce
- Homemade Spicy Honey Cornbread Muffin Recipe
- Cast Iron Roasted New Potatoes
- BBQ Grilled Spaghetti Squash Rings
- Kale Rockefeller
Pellet Grill Smoked Baked Beans
- 12" Cast Iron Skillet
- 8 oz Loose Breakfast Sausage
- 8 oz Lil Smokies Smoked Sausage
- 1 cup Diced Onion
- ½ cup BBQ Sauce
- 1 can Light Kidney Beans Drained
- 1 can Black Beans Drained
- 1 can Pinto Beans Drained
- 1 can Cannelini Beans Drained
- 1 can Butter Beans Drained
- 2 tbsp Hot Sauce
- 2 tbsp BBQ Rub
- 1 tsp Dry Mustard Powder
- 1 cup Crispy Fried Onions Garnish (optional)
- saute breakfast sausage in a cast-iron skillet until almost fully cooked then add diced onions and cook for3-5 minutes until tender. Add in smoked sausage and continue cooking for 5 more minutes.
- Add drained and rinsed canned beans to the skillet along with the remaining ingredients. Continue cooking until beans are warmed up then transfer to the smoker.
- Smoke the baked beans at 275 for 90-120 minutes stirring every 30 minutes to incorporate the smoke flavor. Rest for 20 minutes before serving