Recipe by Smoky Okie
A quick and easy recipe for smokey, tangy-sweet baked beans to accompany anything smoked. Designed to be smoked in a smoker, Hey you got the smoker fired up anyway, why not throw on some beans. While not my original recipe, this recipe has received hundereds of rave reviews.
Top Review by dawny70
These were SO good & different! Our first "experiment" on our new smoker, and they turned out great! I only used 1 jalapeno and removed the seeds, next time I think I'll keep the seeds and go with 2, as I didn't really taste the jalapeno, and I like heat! Thanks for posting!
- 1⁄2 lb bacon (cut into 1/2-inch squares)
- 1⁄2 medium onion, diced
- 1⁄2 green bell pepper, diced
- 1 -2 jalapeno, diced (seeding is optional depending on desired heat)
- 1 (55 ounce) canbush's original baked beans or 1 (55 ounce) canbush's maple baked beans
- 8 ounces canned crushed pineapple, drained
- 1 cup dark brown sugar, firmly packed
- 1 cup ketchup
- 1⁄2 tablespoon ground dry mustard
Directions See How It's Made
- Crisp bacon in a skillet, remove, leaving grease in skillet.
- Saute' bell pepper, jalapeno,and onion until tender.
- Combine all ingredients. If mixture looks drier than desired, add additional ketchup.
- Pour into a 12x9 aluminum baking pan, or deep 9x9.(We like to use disposables).
- Smoke @ 225*-250* for 2 1/2 hours uncovered.
- Remove to oven and bake 1 hour @ 350*, or until beans reach a temp of 160*.
- Note: Between the peppers and the mustard, these beans are on the warm side. If desired, adjust the heat up or down with peppers, and mustard.