Baked Beans

10-12     1½ hours     Smoker     Hickory

Baked beans are sort of like barbecue sauces. With so many great commercial varieties available in stores it is fun to use your favorite store brand as a starting point, and, as a blank canvas to embellish with your own favorite flavors. Here is a look at how my wife MJ and I doctor them. Of course it starts with bacon…

6 slices of bacon

2 (28-ounce) cans baked beans

1 bell pepper, chopped

2 tablespoons mustard

2 tablespoons ketchup

2 tablespoons molasses

1 tablespoon minced garlic

1 small onion, chopped

1. Preheat the smoker to 225°F and add wood.
2. Cook the bacon in the microwave for 3 minutes, to partially cook, and cut into large chunks.
3. Using a disposable aluminum pan with high sides, pour in the beans.
4. Stir in the bacon, bell pepper, mustard, ketchup, molasses, and minced garlic.
5. Place the pan on the smoker rack and smoke for 1 hour.
6. Stir in the onion and continue smoking for 30 more minutes until bubbly and sticky.
7. Remove the beans from the heat and serve hot.

If you have leftover pulled pork or brisket, try adding 1 cup to the baked beans before baking, for a hearty side dish.