Smoked BBQ Beans

Ingredients

• 454 g (1 lb)dried navy beans
• 110 g (½ cup)light brown sugar
• 120 ml (½ cup)ketchup
• 80 ml (⅓ cup)red wine vinegar
• 60 ml (¼ cup)molasses
• 30 ml (2 tablespoons)Dijon mustard
• 8 g (1 tablespoon)chilli powder
• 5 ml (1 teaspoon)minced garlic
• 2.5 ml (½ teaspoon)cayenne pepper
• to tastekosher salt
• 1 mediumonion, chopped
• 1.2 L (5 cups), plus enough for soaking and boilingwater
• A small handfulwood chips

Instructions

1. 1

   Soak the beans

   Put the dried beans in a large bowl and cover them with water, leaving about 7.5 cm (3 inches) of water above the beans. Leave to soak overnight.

2. 2

   Drain and rinse

   Drain the soaked beans and rinse them.

3. 3

   Cover with water

   Put the beans in a large pot and add cool water to cover them, with about 7.5 cm (3 inches) of water above the beans.

4. 4

   Simmer the beans

   Bring the pot to the boil, then lower the heat and simmer until the beans are almost tender, about 1 hour.

5. 5

   Drain the beans

   Drain the beans and set them aside.

6. 6

   Mix the sauce

   In a bowl, whisk together the brown sugar, ketchup, molasses, vinegar, mustard, garlic, chilli powder, cayenne and salt.

7. 7

   Add water and onion

   Whisk in 1.2 L (5 cups) of water, then add the chopped onion and beans.

8. 8

   Fill the pan

   Transfer the mixture to a 23 × 33 cm (9 × 13-inch) aluminium pan.

9. 9

   Preheat the smoker

   Put a small handful of wood chips in the smoker's wood tray, or in a small aluminium pan for the barbecue. Preheat the smoker to 107°C (225°F).

10. 10

    Smoke the beans

    Set the pan on the smoker's bottom rack and cook for 45 minutes, stirring occasionally. Check that the sauce is thickening but not drying out; add a little water if needed.

11. 11

    Serve the beans

    Remove the pan from the smoker and serve.

What are smoked BBQ beans?

This is a barbecue-style dish of navy beans cooked in a sweet, tangy sauce and finished in a smoker. Rather than relying on a long smoke from the start, this version simmers the beans first, then gives them 45 minutes in the smoker.

The balance of brown sugar and molasses with vinegar, mustard and spices gives the beans both sweetness and sharpness. Smoke adds a savoury edge that makes them a natural side for grilled food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 7g protein, 57g carbs, 1g fat.

The beans and brown sugar provide most of the carbohydrates, while the beans also contribute protein. The sauce ingredients contribute relatively little fat; serve a portion with vegetables and a source of protein if you want a more balanced plate.

Start with dried navy beans

Soaking overnight hydrates the beans before their stovetop simmer. Keep them covered by several centimetres of water during the soak, and rinse them after draining.

Almost tender is the right point to stop the first cook: the beans will continue cooking in the sauce. If they are already very soft, they may break up as they are stirred and smoked.

Build a balanced sauce

Sweetness: brown sugar and molasses give the sauce its deep, sweet base, while ketchup adds body.

Tang and heat: red wine vinegar and Dijon bring sharpness; chilli powder and cayenne provide warmth. Whisk the sauce thoroughly so the seasonings are evenly distributed before adding the beans.

Watch the sauce as it smokes

Stir occasionally during the 45-minute smoking time so the beans cook evenly in the sauce. The mixture should gradually thicken while staying moist.

If the edges look dry or the sauce becomes too thick, stir in a little water. Check the beans for tenderness as well as the sauce's consistency before serving.

Choose wood and a suitable pan

Use a small handful of wood chips in the smoker's wood tray. For a barbecue, the method calls for a small aluminium pan for the chips.

A 23 × 33 cm pan gives the beans room to sit in the sauce. Keep it on the bottom rack of the smoker, as directed, and handle the hot pan carefully when removing it.

Serve alongside barbecue

These beans work well beside grilled or smoked mains, where their sweet, tangy sauce complements savoury flavours. Add a fresh salad or simply cooked vegetables to bring a lighter contrast to the plate.

They can also be served as a filling side on their own. Spoon plenty of sauce over each portion so the beans stay moist.

Recipe notes & tips

• Use a bowl large enough for the beans to stay submerged throughout their overnight soak.
• Rinse the beans after soaking and draining before adding fresh water for the simmer.
• Keep the beans just covered with water during the initial simmer, with the extra 7.5 cm (3 inches) above them as specified.
• Stir gently during smoking to avoid breaking up beans that are already tender.
• Add water a little at a time if the sauce starts to dry out.

Variations

• Adjust the heat: Reduce the cayenne for a milder batch.
• More tang: Add a little extra vinegar to the sauce before cooking.
• Smokier flavour: Use a small handful of wood chips as directed and avoid adding too many.
• Smoother texture: Mash a few cooked beans into the sauce before serving.
• Serve as a main: Pair a generous portion with a fresh salad or vegetables.

Common mistakes to avoid

• Short soak: The beans may take longer to cook; soak them overnight as directed.
• Cooking until fully soft: The beans can break up during smoking; stop the simmer when they are almost tender.
• Drying out the sauce: Check it during the 45-minute smoke and stir in a little water if needed.
• Skipping the stir: The beans may cook less evenly; stir occasionally while they smoke.
• Overdoing the wood chips: A small handful is enough for this method; use the stated amount rather than filling the tray.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat gently in a saucepan or microwave, adding a splash of water if the sauce has thickened.

Frequently asked questions