| Level: | Intermediate |
| Total: | 5 hr 20 min |
| Active: | 20 min |
| Yield: | 20 servings |
Ingredients
- Two 15-ounce cans pork and beans
- One 15-ounce can black beans
- One 15-ounce can red kidney beans
- One 15-ounce can butter beans
- 1/2 pound ground beef
- 3/4 pound diced bacon
- 1 cup ketchup
- 1/2 cup brown sugar
- 3 tablespoons apple cider vinegar
- 1 cup chopped yellow onion
- 2 jalapeños, stemmed, seeded and diced
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat a smoker for cooking at 225 degrees F.
- Add pork and beans, black beans, kidney beans and butter beans to a foil pan and set aside.
- Brown the beef in a large skillet, then drain the grease and add the beef to the beans. Cook the bacon in the same skillet, then add the bacon to the beans. Add the ketchup, brown sugar, vinegar, onion, jalapeños, salt and pepper to the beans.
- Place the foil pan in the smoker and let smoke until there is a nice bark covering the top of the beans, 4 to 5 hours.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 332 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 20 g |
| Cholesterol | 51 mg |
| Sodium | 476 mg |
Reviews
I had this in my recipe box and finally made it last week. I used a dried bean mix because that’s what I had on hand along with a can of baked beans. I also used my crockpot. It came out really good but I felt it needed something extra so added some molasses which really helped. I made it with some country pork ribs cooked on top of the beans. Yum!
Love this recipe! It has become my go-to for any barbecue dish that I make (pulled pork sandwiches, brisket, ribs, hot dogs, hamburgers, etc.) as one of my side dishes. I use Jimmy Dean’s maple or sage sausage or just some Italian sausage in place of the ground beef. They have their own seasoning so they come already with great flavor. I also use half a cup of ketchup and the other half of my favorite barbecue sauce. Again, the bbq sauce already has flavor and adds to that smoky flavor profile. I also only drain half the bacon grease (the other half I store in the frig adding to a jar of bacon grease I keep for future use) and keep it and add it to the beans with the bacon. Another way to add more flavor. The beans don’t come out greasy because the beans themselves absorb the bacon fat.
I made these for our 4th of July BBQ and everyone loved them. I doubled the recipe and it worked fine. I found butter beans in the International Food section. Goya makes them. I used butter beans, pork and beans, kidney beans, cannalini beans and black beans. I’m sure any combination of beans will work. Except for the pork and beans, I drained the beans. The recipe doesn’t say to do that.
This receipt is delicious, can use hot dogs and sausage and ground meat as well.
This is awesome. I have made it with spicy Italian sausage as well and it’s delicious. Thanks Granny!
Love the different types of beans that give the dish another depth of flavor and texture.
Sooo, are these beans drained before going into the pan?
These baked beans were delicious! Our grocery store didn’t have butter beans so I subbed northern beans. Other than that I followed the recipe exactly. Thanks for a great recipe!