Baked beans that will even make the chili heads happy! And a family-friendly version that is a big hit with kids. This recipe packs bold flavors with crispy bacon, jalapeños, pineapple, and a rich sauce—perfect for BBQ lovers and chili heads alike. For a kid-friendly version, simply omit the jalapeños and dry mustard for a milder taste.
Cooking Time: Smoker: 2.5 – 3 hours at 220–250°F, Oven: 1 hour at 350°F 1 hourhr
Total Time 2 hourshrs15 minutesmins
Course Side Dish
Cuisine American
Servings 8servings
Calories 206kcal
Equipment
Large skillet or frying pan – to cook the bacon and sauté the vegetables.
Slotted Spoon: to remove the bacon while leaving the fat behind.
Cutting board and knife – for dicing the onions, bell peppers, and jalapeños.
Mixing Bowl For combining all the ingredients before baking.
Wooden Spoon or Spatula to stir the mixture thoroughly.
12x9-inch or deep 9x9-inch aluminum baking pan – to hold the beans while they bake or smoke.
Smoker or Oven: to cook the beans to the right consistency.
Meat Thermometer (optional): Ensures the beans reach a safe temperature of 160°F.
Ingredients
6 – 8 bacon stripscut into ½-inch squares
½medium oniondiced
½bell pepperdiced
1 – 2 jalapeño peppersdiced, (seeding is optional)
1can Bush's Baked Beans55oz or more
1can pineapple chunks8oz or more, drained
1cupbrown sugarpacked
1cupketchup
½ – 1tbsp dry ground mustard
molasses*(optional)
Worcestershire sauce*(optional)
Instructions
Sauté the bacon bits in a fry pan until crispy, and remove from the pan with a slotted spoon.
Sauté onion, bell pepper, and jalapeño pepper until tender.
In a large mixing bowl, combine beans, pineapple, brown sugar, ketchup, and dry mustard.
Stir in the bacon bits and vegetables.
Pour into a 12x9 or a deep 9x9 aluminum baking pan. (While mixing if things look dry, add additional ketchup, about ¼ – ½ cup at a time.)
Place in a 220 – 250° smoker for 2½ – 3 hours, (make sure that the temperature of the baked beans reaches 160°), or place in a 350° oven and bake for an hour.
Notes
If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1 – 1½ hours, then dice the skirt meat, and stir into the Baked Beans.
With the Jalapeño pepper and the dry mustard, these beans have the potential for some major heat. CAUTION should be exercised when feeding these beans to small children and/or elderlies.
To make this recipe family-friendly, omit Jalapeño pepper and dry mustard.
Flavor Enhancements:
For extra smokiness, add ½ teaspoon smoked paprika or a splash of liquid smoke.
For a tangier sauce, add 1 tablespoon apple cider vinegar.
For a richer texture, stir in 1–2 tablespoons of molasses.