Smoked BBQ Beans: Flavor-Packed Comfort in a Dish

Smoked BBQ beans are a mouth-watering mix of beans cooked low and slow with smoky barbecue flavors for a delicious side dish.

Ah, smoked BBQ beans—nature’s way of giving you a deliciously smoky high-five! Got a backyard party coming up or just feel like jazzing up your dinner? You’ve come to the right place. Dive into this easy-to-follow recipe that guarantees every spoonful is a smoky, savory delight. Buckle up, because we’re going on a bean-tastic adventure that’s low on frills but high on flavor!

Smoked BBQ Beans

smoked bbq beans

Meet your new favorite side dish: Smoked BBQ Beans! Bursting with flavors that scream “weekend cookout,” these beans are smoky, sweet, savory, and a little spicy—all at once. They’re perfect for pairing with anything hot off the grill. Warning: they might steal the show.

  • Cooking Method: Smoking
  • Prep Time: 20 minutes
  • Cooking Time: 2 hours
  • Cuisine Type: American


  • 2 cans (15 oz each) navy beans, drained and rinsed
  • 6 slices of bacon, chopped
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1 small onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • 1 cup water
  • Salt and pepper to taste

Cooking Instructions

  1. Preheat your smoker to 250°F (121°C). This is where the magic happens—seriously, it’s like a food spa.
  2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside. Try not to nibble too much.
  3. In the same skillet, sauté the onion and green bell pepper in the leftover bacon grease until soft, about 5 minutes. Add garlic and cook for another minute.
  4. Add the barbecue sauce, brown sugar, Worcestershire sauce, mustard powder, smoked paprika, and water to the skillet. Stir to combine.
  5. Transfer the mixture to a large aluminum foil pan. Stir in the drained and rinsed navy beans and cooked bacon. Taste it—don’t worry, I won’t tell!
  6. Place the pan in the preheated smoker. Smoke, uncovered, for about 2 hours, stirring occasionally. Beans should be thick and bubbling by the end.
  7. Season with salt and pepper to taste. Serve immediately, unless you’re okay with the danger of these getting completely devoured before they reach the table.


  • Alternative Ingredients: Try adding jalapeños for extra heat or pineapple chunks for a sweet twist.
  • Garnishing Options: Top with chopped fresh cilantro or a sprinkle of shredded cheddar cheese.
  • Cooking Tips: If you don’t have a smoker, you can bake the beans in the oven at 350°F (175°C) for 2 hours; add a teaspoon of liquid smoke for a smoky flavor.