Smoky BBQ Baked Beans
Tested & Approved
by Sophie Lane
There's something about a pot of smoky BBQ baked beans bubbling away that instantly signals cookout season, no matter the time of year. Loaded with crispy bacon, smoked paprika, and a sticky molasses-BBQ glaze, this is the side dish that steals the show at every barbecue.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintSmoky BBQ Baked Beans
Sweet, smoky, and tangy baked beans loaded with crispy bacon, molasses, and BBQ sauce, baked low and slow until thick and irresistible.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 (15 oz) cans navy beans or great northern beans, drained and rinsed
- 1 cup BBQ sauce
- 1/3 cup ketchup
- 1/4 cup molasses
- 1/4 cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/2 cup water or low-sodium chicken broth
Instructions
- Preheat the oven to 325°F (163°C).
- In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove half the bacon with a slotted spoon and set aside for topping, leaving the rest in the pan with the drippings.
- Add the diced onion to the pan and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the beans, BBQ sauce, ketchup, molasses, brown sugar, apple cider vinegar, mustard, smoked paprika, liquid smoke, black pepper, and salt. Stir well to combine.
- Pour in the water or broth and stir again, then bring the mixture to a gentle simmer on the stovetop.
- Transfer the skillet to the oven, uncovered, and bake for 60-75 minutes, stirring once or twice, until the sauce is thick and glossy and the top is slightly caramelized.
- Remove from the oven and top with the reserved crispy bacon. Let the smoky BBQ baked beans rest for 10 minutes before serving.
Notes
For extra depth of smoky flavor, use smoked bacon or add a small piece of smoked ham hock while baking. These beans taste even better the next day, so feel free to make them ahead and reheat gently on the stove.
Frequently Asked Questions
What makes these smoky BBQ baked beans so smoky?
The smoky flavor comes from a combination of crispy bacon, smoked paprika, and a touch of liquid smoke, which together mimic the deep flavor of beans cooked over a real fire without needing a smoker.
Can I make smoky BBQ baked beans ahead of time?
Yes, these beans actually taste better the next day as the flavors continue to meld. Store them in the fridge for up to 4 days and reheat gently on the stovetop or in the oven before serving.
Can I use dried beans instead of canned for this recipe?
Absolutely. Soak and cook 1 pound of dried navy beans until just tender, then use them in place of the canned beans, adding a bit more liquid if the mixture looks dry before baking.
What should I serve with smoky BBQ baked beans?
These beans pair perfectly with grilled ribs, pulled pork, burgers, hot dogs, or cornbread for a classic backyard barbecue spread.
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