- ½ pound smoked thick-cut bacon, diced
- 1 jalapeno, seeded and diced
- 1 red bell pepper, diced
- 2 shallots, diced
- ¼ cup tomato paste
- 1 tablespoon chipotle peppers in adobo sauce, chopped (optional)
- 2 cans baked beans, 28-ounces
- 2 tablespoons apple cider vinegar
- 1 cup Smoky Sweet Heat BBQ Sauce
- 1 cup chopped brisket, pulled pork, or other smoked meat (optional)
- Freshly ground black pepper to taste
- In a large cast iron pan or Dutch oven, cook the bacon over medium heat until the fat is rendered and it just starts to become crispy. Remove the bacon with a slotted spoon to a plate lined with a paper towel.
- Add in the diced jalapeno, red bell pepper and shallots. Cook for about 3-4 minutes in the bacon fat until slightly softened.
- Add in the tomato paste and chipotles, stirring to incorporate. Cook for a couple of minutes to make sure the raw flavor of the tomato paste is cooked out.
- Pour in the beans, apple cider vinegar, and BBQ sauce. Turn the heat down and bring everything to a simmer for about 5 minutes. Taste to adjust the bbq beans for flavor.
- Transfer the bbq beans to a large foil baking pan and top with the crispy bacon. Smoke the bbq beans at 250°F for about 2 hours, stirring every 30-45 minutes.
- Taste the smoked baked beans. They can continue to cook longer if you prefer a stronger smoker flavor, otherwise they will be ready to serve just after 2 hours.
- Check the label of your baked beans to make sure you know what you’re buying: added sugar, more bacon, etc.
- Thick-cut bacon works best for this recipe.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Smoking
- Cuisine: Side Dish
Keywords: pit beans, baked beans, smoked baked beans, smoked bbq beans