Ingredients:

  • 2 cans (15 oz each) of navy beans, drained and rinsed
  • 1 can (15 oz) of black beans, drained and rinsed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup barbecue sauce
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 tablespoons mustard (yellow or Dijon)
  • 2 teaspoons smoked paprika
  • ½ teaspoon cayenne pepper (optional for heat)
  • Salt and pepper to taste
  • 4 slices bacon, chopped (optional)

Instructions:

  1. Preheat your smoker to 225°F (107°C). Use wood chips like hickory or applewood for added flavor.
  2. In a large mixing bowl, combine the navy beans, black beans, diced onion, minced garlic, barbecue sauce, brown sugar, apple cider vinegar, mustard, smoked paprika, cayenne pepper (if using), salt and pepper. Mix well until all ingredients are evenly incorporated.
  3. If youre using bacon for extra flavor and richness, fold it into the bean mixture at this point.
  4. Pour the bean mixture into an aluminum foil pan or cast iron skillet. Spread it out evenly.
  5. Place the pan in your preheated smoker. Close the lid tightly and smoke for about 3 hours. Stir occasionally every hour to ensure even cooking.
  6. After three hours of smoking time check if they are cooked through—beans should be tender but not mushy. If you prefer a thicker consistency after smoking time is up but they seem too runny; leave them uncovered in the smoker for another 30 minutes to thicken up.
  7. Once done smoking to your liking; remove from smoker carefully. Let cool slightly before serving hot as a side dish at barbecues or family gatherings!