These Smoked Baked Beans are the ultimate BBQ side—loaded with smoky bacon, tender beans, and just the right balance of sweet, tangy, and spicy flavors. Slow-smoked on the Blackstone Pellet Grill, they soak up all that rich wood-fired goodness, making them the perfect pairing for ribs, pulled pork, brisket, or grilled chicken.

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Ingredients

• 8 oz bacon, cut into small pieces
• 1 white or sweet onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, deseeded & diced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 can (15 oz) black beans, drained
• ¼ cup BBQ sauce
• ¼ cup packed brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp dry mustard

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Instructions

1️⃣ Cook the Bacon & Veggies

1. Preheat your griddle and cook the bacon until browned.
2. Add diced onion, garlic, and jalapeño. Sauté until softened.
3. Transfer the mixture to an aluminum pan.

2️⃣ Prepare the Pellet Grill

1. Preheat the Blackstone Pellet Grill to 230°F, using your favorite pellets.

3️⃣ Mix the Beans

1. Add kidney, pinto, and black beans to the aluminum pan.
2. Stir in BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and dry mustard.
3. Mix until fully combined.

4️⃣ Smoke the Beans

1. Place the aluminum pan in the pellet grill.
2. Smoke for about 2 hours, stirring occasionally to ensure even flavor.

5️⃣ Serve & Enjoy

Remove from the smoker, stir well, and serve hot alongside your favorite BBQ dishes.

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💡 Pro Tip: These beans are even better the next day, after the flavors have had time to meld—so feel free to make them ahead for parties or meal prep!