Smoked Baked Beans
A delicious smokey flavor fills this huge pot of slow-cooked Smoked Baked Beans that are surrounded by a thick sweet and tangy bacon rich sauce. This classic recipe is perfect for pot-luck dinners and backyard barbecues.
Servings: 10 Servings
- 1 lb Dry Navy Beans
- 1 lb Bacon chopped
- 1 large Yellow Onion diced
- 1/4 cup Tomato Paste
- 1/4 cup Maple Syrup
- 1/4 cup Molasses
- 2 tablespoons Liquid Smoke optional
- 1 cup Broth
- 1 tablespoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
Place the dried beans in a large pot or bowl and fill with just enough cold water to cover the beans. Let soak overnight.
Preheat the oven to 250ºF and drain the beans but reserve the soaking liquid and set aside.
Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the bacon and onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes transluecent and fragrant.
Add the tomato paste, maple syrup, molasses, liquid smoke (if using), and beans and cook for an additional 1 minute.
Measure the soaking liquid and add enough broth to equal 4 cups total of liquid. Pour into the pot and bring to a boil.
Stir the garlic powder, salt, and black pepper into the beans and remove from the heat.
Cover the pot and place in the preheated oven to cook for 6 to 8 hours until the liquid becomes a thick sauce and the beans are super soft.
Prep Time: the overall time to make these beans includes soaking them overnight.
Soaking the Beans: If you can't soak the beans overnight then increase the broth to 4 cups. The beans will take a little longer to cook and may split in the cooking process, but will still taste just as delicious.
Serving: 1cup | Calories: 404kcal | Carbohydrates: 43g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 686mg | Potassium: 867mg | Fiber: 12g | Sugar: 15g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 3mg