This recipe for Traeger smoked baked beans is packed with smoky and savory flavors! Featuring 2 types of beans, fiery jalapeños, smoked bacon, and spicy yet sweet Kansas City-style barbecue sauce, these smoky baked beans make for a perfect side dish. Best of all? Your smoker does all of the hard work for you! And everything is cooked in one large skillet, so cleanup is a breeze!
– 1 pound thick bacon – 1 large yellow onion – 3 jalapeños – 4 cloves of garlic, minced – 2 15-ounce cans of pinto beans – 2 15-ounce cans of white beans – 1-¼ cup Kansas City style bbq sauce – ¼ cup dark molasses – 1 tablespoon dijon mustard – 2 tablespoons tomato paste – 2 tablespoons Worcestershire sauce – ¼ cup apple cider vinegar – 1 teaspoon salt – 1 teaspoon black pepper
Preheat your smoker. You can use any pellet grill or even a charcoal or gas grill. Pre-cook the bacon in a cast iron skillet. Cook the diced onions, minced garlic, and diced jalapeños in the bacon grease.
Add the BBQ sauce, molasses, tomato paste, apple cider vinegar, Worcestershire sauce, dijon mustard, salt and pepper. Mix well and simmer for a couple of minutes.
Lay the bacon down over the baked beans.
Throw the Dutch oven on the Traeger and let smoke for 2-3 hours until the sauce is thickened.
– I recommend using a sweet wood like cherry, apple, or pecan for this recipe. You could also use a pre-made blend, like Traeger’s Signature Blend pellets. – Use a large cast iron skillet or a Dutch oven to make your smoky baked beans. Clean-up is so easy! – Pre-cook the bacon just enough to render the fat, but don’t let it get crispy. Use thick bacon. The thin bacon will just get too crispy, while the thick bacon will hold up to the long cook time on the smoker.
This smoked BBQ baked beans recipe is one of my Traeger favorites for a reason! Every time I’ve brought it along to a barbecue or potluck, I always go home with an empty dish — which is always a good sign.