Smoking Baked Beans

WARNING: The Sur­geon Gen­er­al has deter­mined that smok­ing baked beans is awe­some for your taste buds.

  • Ingre­di­ents:
  • 12 lb. bacon
  • 12 lb. ground beef
  • 1 large chopped sweet onion
  • 1 jalapeño, seed­ed and fine­ly chopped
  • 12 green pep­per, fine­ly chopped
  • 12 cup brown sug­ar
  • 12 cup BBQ sauce
  • 2 tbsp. ground mus­tard
  • 1 tbsp. molasses
  • 12 tsp. Cal­i­for­nia sea­soned pep­per*
  • 12 tsp. ground ancho *
  • 12 tsp. BBQ 3000*
  • 14 tsp. smoked Span­ish papri­ka*
  • 2 15-oz. cans pork and beans
  • 2 15-oz. cans of some oth­er beans (drained and rinsed)

Pre­heat oven to 350°.

In a large skil­let, cook the bacon until crisp and set aside; reserve 2 tbsp. of the bacon fat.

Add the meat to the skil­let and cook until nice­ly browned. Remove meat to a bowl.

Add the reserved bacon fat, onion, jalapeño, and bell pep­pers to the skil­let; cook until slight­ly browned and soft­ened.

Add brown sug­ar, BBQ sauce, mus­tard pow­der, and molasses, and mix well.

Stir in remain­ing spices.

Com­bine all ingre­di­ents in a 3‑quart cov­ered, greased casse­role dish and cook at 350° for an hour.

*Spices avail­able at Pen­zey’s.