Ingredients:

  • 2 cans (15 oz each) of navy beans, drained and rinsed
  • 1 cup bacon, diced
  • 1 medium onion, finely chopped
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup molasses
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • [Salt and pepper to taste]

Instructions:

  1. Preheat your smoker to 250°F (121°C). Use wood chips like hickory or applewood for added flavor.
  2. In a skillet over medium heat, cook the diced bacon until crispy. Remove from heat and set aside on paper towels to drain excess fat.
  3. In the same skillet with some of the bacon drippings, add the chopped onion. Sauté until translucent (about 5 minutes).
  4. In a large bowl, combine navy beans, sautéed onions, cooked bacon, brown sugar, ketchup, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, and smoked paprika. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
  5. Pour your bean mixture into a suitable baking dish that fits in your smoker.
  6. Place the baking dish in your preheated smoker. Close the lid and smoke for about 3 hours. Stir occasionally to ensure even cooking.
  7. Once done, remove from smoker and let cool slightly before serving. Enjoy these smoky baked beans hot as a side dish at your next barbecue!