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These Dutch's Wicked Baked Beans were created by my good friend “Dutch” over at Smoking Meat Forums. His claim has always been that these are baked beans that will even make Chili Heads happy and he's not wrong.
I have never cared for most baked bean recipes and I think these are absolutely amazing. I have made them so many times, it's now muscle memory, no need for a recipe.
And in case, you're wondering.. these are not super sweet as the ingredient list might imply. Very well balanced, just enough sweetness and kick.
A great side for any meat you are cooking in the smoker!
- 6-8 strips of bacon cut into 1/2 inch squares
- 1/2 medium onion, diced
- 1/2 bell pepper, diced
- 1 – 2 jalapeño peppers, diced (seeding is optional)
- 1 – 55 ounce can Bush's Baked Beans
- 1-8 ounce can of pineapple crushed or chunks, drained
- 1 cup brown sugar, packed
- 1 cup ketchup
- 1/2 to 1 TBS dry (ground) mustard
Sauté bacon pieces in frying pan until crispy and remove from 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 bacon pieces and vegetables.
Pour into a 12×9 or a deep 9×9 aluminum baking pan. (While mixing if things look dry, add additional ketchup ¼ cup at a time)
Note: I use crushed pineapple and highly recommend it over the chunks.
Place in a 225°F (107°C) smoker for 3 hours or until the baked beans reach 160°F (71°C)
Note: You can also cook these in a 350°F oven for 1 hour.
If you are making these beans as a side dish for pork spare ribs, smoke the removed skirt meat for 1.5 hours, then dice the skirt meat and stir into the baked beans.
These baked beans are also great when cooked in the smoker under a brisket, pork butt, etc. so some of those juices can drip down into the beans while they cook. Place the beans in the smoker during the last 2-3 hours of the cook so the meat juices will be safe.
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 the elderly.
To make this recipe family friendly, reduce or omit the jalapeño pepper and the dry mustard.
Dutch's Wicked Baked Beans
- 6-8 each strips of bacon cut into 1/2 inch squares
- ½ each Medium onion (diced)
- ½ each Bell pepper (diced)
- 1 - 2 each Jalapeño Peppers (diced (seeding is optional))
- 1 can Bush's Baked Beans (55 ounces)
- 1 can pineapple chunks or crushed (drained (8 ounces))
- 1 Cup Brown Sugar (packed)
- 1 Cup ketchup
- 1 TBS dry ground mustard
- Sauté Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.
- Combine In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
- Cook Place in a 220-250°F smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160°F ) or place in a 350°F oven and bake for 1 hour.