Smoked Baked Beans
Published: Friday, May 22, 2020
2 (28 oz.) cans Bush's original baked beans, drained
1 green bell pepper, seeded and chopped
1 small onion, peeled and chopped
½ lb. hickory smoked bacon, chopped
2 Tbsp. reserved bacon grease
¼ c. barbecue sauce
¼ c. light or dark brown sugar
2 Tbsp. sweet pickle relish
1 ½ Tbsp. yellow mustard
½ tsp. black pepper
In a large cast-iron skillet, cook bacon pieces over a grill or stove until crispy. Drain on paper towels; set aside. Reserve 2 Tbsp. of the bacon grease.
In the same pan, sauté peppers and onions until they are tender and the onions are caramelized. Pour the drained baked beans into the skillet, and add the bacon, barbecue sauce, brown sugar, pickle relish, mustard and pepper. Stir well to combine.
Place pan in smoker, and slow cook beans for 2 hours at around 250°, or for several hours until excess liquid is evaporated and beans are bubbly and cooked through, stirring occasionally. The longer they are on the smoker, the stronger the smoked flavor will be.
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