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Baked Beans with Tangy BBQ Sauce

  • People

    Serves 4 to 6

  • Prep Time

    40 min.

  • Barbecue Time

    3 h

Serves 4 to 6
Prep Time
40 min.
Barbecue Time
3 h

the Ingredients

  • 1 can (400g) cannellini beans, rinsed and drained
  • ¼ cup water
  • 2 rashers rindless bacon

Tangy BBQ Sauce (only 1 cup required for the recipe)

  • 2 tablespoons vegetable oil
  • ½ brown onion, diced
  • 1 garlic clove, crushed
  • 1 jalapeno, cored, seeded and diced
  • 1 cup tomato sauce
  • 1 cup water
  • ¼ cup Whiskey
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons treacle
  • 2 tablespoons American style mustard
  • 1 teaspoon dry mustard powder
  • ½ teaspoon Tobasco sauce (optional)
  • ½ teaspoon freshly ground black pepper
  • Salt, to taste


  • 01 For the tangy barbecue sauce: Heat the oil in a small saucepan over low heat. Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, and then reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the sauce from the heat and set aside to cool for 10 minutes. Once the sauce has cooled, process the sauce in a blender until smooth.
  • 02 Set up the smoker for indirect cooking over very low heat (100° to 130°C).
  • 03 Place the beans in a small aluminum drip pan. Add the cooked, chopped bacon to the beans.
  • 04 Pour 1 cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Once the smoker has reached the desired temperature, add two Weber Firespice apple or hickory wood chunks (or a combination of both) to the charcoal.
  • 05 Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid, and cook over indirect very low heat for 3 hours. Stir the beans every hour.

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