Smoked Baked Beans Recipe with Root Beer + Video

Ingredients

• 1.59 kg (56 ounces; 2 × 28-ounce cans, or 4 × 15.5-ounce cans)Bush’s baked beans
• 794 g (28 ounces; 2 × 14-ounce cans)kidney beans, rinsed and drained
• 240 ml (1 cup)barbecue sauce
• 55 g (1/4 cup)light brown sugar
• 198 g (7-ounce can)fire-roasted diced chiles
• 240 ml (1 cup)root beer
• 454 g (1 pound)regular-cut bacon, cooked and chopped into 1.3–1.9 cm pieces (1/2–3/4 inch)

Instructions

1. 1

   Preheat the smoker

   Heat the smoker to 107°C (225°F). Use your preferred wood; oak, maple and hickory are one suggested blend for a pellet smoker.

2. 2

   Combine the ingredients

   Mix all the ingredients in a cast-iron or aluminium pan suitable for the smoker. A 23 × 30 cm half-size steam-table pan is one option.

3. 3

   Place the pan

   Set the pan in the smoker. The nearer it is to the heat source, the faster the beans will cook; place it closer to the heat if possible.

4. 4

   Smoke the beans

   Smoke for 3 hours, gently stirring once every hour, until the sauce has thickened and the beans are heated through. If the sauce becomes too thick, stir in a little more root beer to loosen it.

What are smoked baked beans?

Baked beans are a familiar American side, often served alongside barbecue. This version takes them to the smoker, where the beans warm in a sweet, tangy sauce with bacon and chiles.

The combination of ready-made baked beans and kidney beans gives the dish both a saucy base and extra beans. Root beer, barbecue sauce and brown sugar build a sweet, savoury flavour, while the chiles add a roasted note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 678 calories, 27g protein, 89g carbs, 26g fat.

The beans and root beer provide much of the carbohydrates, while the bacon contributes a substantial share of the fat and protein. Serve a moderate scoop with vegetables and a lean protein to round out the plate.

Choosing the beans

Baked beans: These provide the seasoned, saucy foundation, so use the full amount rather than draining them.

Kidney beans: Rinse and drain them before adding. This removes the canning liquid while keeping the beans intact for stirring into the mixture.

Building the sauce

Root beer: It adds sweetness and liquid to the sauce as the beans smoke. Keep a little extra available if the mixture thickens more than you want.

Barbecue sauce and sugar: Together, they give the beans their sweet, tangy character. The fire-roasted chiles bring a contrasting savoury, smoky flavour.

Getting the bacon ready

Cook the bacon before adding it to the pan, then chop it into small pieces. The recipe relies on cooked bacon, so it is not added raw to the smoker.

Regular-cut bacon gives the mixture savoury bites throughout. Stir gently so the pieces are distributed without breaking up the beans.

Smoking and stirring

Heat: Keep the smoker at 107°C (225°F). The pan’s position relative to the heat source affects how quickly the beans cook.

Timing: Smoke for 3 hours and stir gently once each hour. Look for a thickened sauce and beans heated through rather than relying on the clock alone.

Checking the texture

The sauce should be thick but still loose enough to coat the beans. If it gets too thick before the beans are heated through, stir in more root beer a little at a time.

Use a gentle hand when stirring: keeping the beans whole gives the finished side dish a better texture.

Serving the beans

Serve these beans warm alongside grilled or smoked mains at a barbecue, or with a weeknight meal. Their sweet, rich sauce pairs well with simpler savoury dishes.

For a more balanced plate, pair a serving with vegetables and a source of lean protein rather than treating the beans as the only side.

Recipe notes & tips

• Use a pan that fits comfortably in your smoker and is suitable for smoking.
• Rinse and drain the kidney beans before mixing them in.
• Stir gently once an hour to help the sauce cook evenly without crushing the beans.
• Place the pan nearer the heat source if you want it to cook faster.
• Add extra root beer gradually if the sauce becomes too thick.

Variations

• Wood blend: Use your preferred smoking wood, or try a blend of oak, maple and hickory.
• More heat: Choose a spicier barbecue sauce for a hotter, tangier version.
• Milder beans: Use fewer fire-roasted chiles for a gentler flavour.
• Extra smoky flavour: Use a smoky barbecue sauce to reinforce the smoker’s character.
• Different pan: Cook the mixture in a cast-iron pan or an aluminium pan suitable for the smoker.

Common mistakes to avoid

• Adding raw bacon: Cook and chop it before mixing it into the beans.
• Skipping the rinse: Rinse and drain the kidney beans so their canning liquid does not carry into the pan.
• Stirring roughly: Mix gently to avoid breaking up the beans.
• Ignoring the sauce: Check its thickness as it smokes and add more root beer if needed.
• Assuming every smoker cooks alike: Pan placement affects cooking speed, so check that the sauce has thickened and the beans are heated through.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot, stirring occasionally; loosen the sauce with a splash of root beer if it has thickened in storage.

Frequently asked questions