How To Smoke Spicy Baked Beans
Smoky and Spicy Baked Beans Recipe
These smoky and spicy baked beans are the perfect side dish for any barbecue or outdoor gathering. Slow-cooked on a smoker, they absorb the rich flavors of wood smoke while getting a kick of heat from spices. Get ready to impress your guests with this flavorful recipe.
Ingredients:
- 4 cans (15 oz each) of your favorite canned baked beans
- 1 cup cooked and crumbled bacon
- 1 small onion, finely chopped
- 1/2 cup bell pepper (any color), finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar (adjust to taste)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1-2 canned chipotle peppers in adobo sauce, minced (adjust to spice preference)
- 1 teaspoon smoked paprika
- 1 teaspoon Fire In The Hole Spicy Seasoning (adjust to spice preference)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Wood chips (hickory, apple, or your preferred type) for smoking
Instructions:
1. Prepare the Smoker:
- Soak the wood chips in water for at least 30 minutes.
- Prepare your smoker according to its instructions. Aim for a temperature around 225°F (107°C).
2. Sauté Aromatics:
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and the onion is translucent.
3. Mix the Sauce:
- In a bowl, combine the sautéed vegetables, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, minced chipotle peppers, smoked paprika, Fire In The Hole, salt, and black pepper. Mix well to create the flavor-packed sauce.
4. Combine Ingredients:
- In a large disposable aluminum pan or a heat-safe baking dish, combine the canned baked beans, crumbled bacon, and the prepared sauce. Gently mix to evenly distribute the ingredients.
5. Smoke the Beans:
- Place the pan of beans on the smoker grate.
- Add some of the soaked wood chips to the smoker box or directly onto the coals to create the smoky flavor. Close the smoker.
6. Slow Cooking:
- Let the beans cook on the smoker at 225°F (107°C) for about 2-3 hours. During this time, the beans will absorb the smoky flavors and the sauce will thicken.
7. Check and Stir:
- Every 30-45 minutes, open the smoker and gently stir the beans to ensure even cooking and flavor distribution. If the beans appear to be drying out, you can cover the pan with aluminum foil.
8. Serve:
- Once the beans are thick, rich, and infused with smoky goodness, remove them from the smoker.
- Allow the beans to cool slightly before serving. They will thicken a bit more as they cool.
9. Garnish and Enjoy:
- Garnish the beans with some chopped fresh parsley or cilantro for a burst of color and freshness.
- Serve the smoky and spicy baked beans as a side dish alongside your favorite grilled or smoked meats.
These smoky and spicy baked beans are sure to be a hit at your next outdoor gathering. The combination of rich smokiness and spicy kick will have everyone reaching for seconds!
These smoky and spicy baked beans are the perfect side dish for any barbecue or outdoor gathering. Slow-cooked on a smoker, they absorb the rich flavors of wood smoke while getting a kick of heat from spices. Get ready to impress your guests with this flavorful recipe.
Ingredients:
- 4 cans (15 oz each) of your favorite canned baked beans
- 1 cup cooked and crumbled bacon
- 1 small onion, finely chopped
- 1/2 cup bell pepper (any color), finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar (adjust to taste)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1-2 canned chipotle peppers in adobo sauce, minced (adjust to spice preference)
- 1 teaspoon smoked paprika
- 1 teaspoon Fire In The Hole Spicy Seasoning (adjust to spice preference)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Wood chips (hickory, apple, or your preferred type) for smoking
Instructions:
1. Prepare the Smoker:
- Soak the wood chips in water for at least 30 minutes.
- Prepare your smoker according to its instructions. Aim for a temperature around 225°F (107°C).
2. Sauté Aromatics:
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and the onion is translucent.
3. Mix the Sauce:
- In a bowl, combine the sautéed vegetables, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, minced chipotle peppers, smoked paprika, Fire In The Hole, salt, and black pepper. Mix well to create the flavor-packed sauce.
4. Combine Ingredients:
- In a large disposable aluminum pan or a heat-safe baking dish, combine the canned baked beans, crumbled bacon, and the prepared sauce. Gently mix to evenly distribute the ingredients.
5. Smoke the Beans:
- Place the pan of beans on the smoker grate.
- Add some of the soaked wood chips to the smoker box or directly onto the coals to create the smoky flavor. Close the smoker.
6. Slow Cooking:
- Let the beans cook on the smoker at 225°F (107°C) for about 2-3 hours. During this time, the beans will absorb the smoky flavors and the sauce will thicken.
7. Check and Stir:
- Every 30-45 minutes, open the smoker and gently stir the beans to ensure even cooking and flavor distribution. If the beans appear to be drying out, you can cover the pan with aluminum foil.
8. Serve:
- Once the beans are thick, rich, and infused with smoky goodness, remove them from the smoker.
- Allow the beans to cool slightly before serving. They will thicken a bit more as they cool.
9. Garnish and Enjoy:
- Garnish the beans with some chopped fresh parsley or cilantro for a burst of color and freshness.
- Serve the smoky and spicy baked beans as a side dish alongside your favorite grilled or smoked meats.
These smoky and spicy baked beans are sure to be a hit at your next outdoor gathering. The combination of rich smokiness and spicy kick will have everyone reaching for seconds!