Smoked Bourbon Baked Beans Recipe
/Take your baked beans to the next level with this Bourbon Baked Beans recipe! Loaded with hearty white beans, smoky bacon, and a hint of bourbon, these beans are slow-cooked to perfection on a wood-fired grill. The combination of sweet and savory flavors makes this dish a BBQ favorite that pairs perfectly with grilled meats.
Why This Recipe Works
This baked beans recipe hits deep barbecue flavor with three powerhouse elements:
Smokiness from the wood-fired grill (or smoker) infuses the beans, turning a classic side into a BBQ standout.
Bourbon adds a subtle warmth and caramel note which pairs beautifully with molasses, brown sugar and bacon.
Contrasting textures and tastes — creamy white beans meeting crunchy bacon bits, savory beef broth and a sweet tangy sauce — make each bite exciting.
Ingredients
8 oz White Beans
¼ cup Salt
½ cup Bourbon
½ Pack Bacon (chopped)
12 Garlic Cloves (minced)
¾ cup Beef Broth
1 tbsp Worcestershire Sauce
¼ cup Mustard
¼ cup BBQ Sauce
½ tbsp Jalapeño Sauce
2 tbsp Tomato Paste
1 can Tomato Sauce
½ cup Brown Sugar
6 tbsp Molasses
2 tbsp Apple Cider Vinegar
¾ cup Onion (diced)
¾ cup Green Pepper (diced)
Salt & Pepper to taste
Equipment & Prep Notes
What you’ll need:
Wood-fired grill or smoker (or an indirect cooking setup)
Large tin pan or heat-proof baking dish
Instant-read thermometer
Foil for roasting garlic
Knife, cutting board, mixing spoons
Prep tips:
Soak the white beans overnight (8+ hours) in plenty of water. Then stir in the ¼ cup salt and ¼ cup bourbon and let them sit an additional 2-4 hours. DELMARVA BACKYARD
Pre-chop the bacon, onion, green pepper and mince the garlic ahead of time so you can keep things moving while the smoker is heating.
If you don’t have a smoker, you can use your grill with indirect heat or use the oven at 275°F—just manage smoke if you want that BBQ flavor.
Step-by-Step Instructions
Soak the beans overnight, then add ¼ cup salt and ¼ cup bourbon and let the beans sit for 2-4 more hours.
Preheat your wood-fired grill or smoker to 250°F (121°C). Place the chopped bacon onto the grill to start rendering.
While bacon is cooking, roast the garlic: coat garlic cloves with olive oil, wrap in foil and place in the oven at 350°F (176°C) for ~20 minutes.
In a large tin pan, combine beef broth, Worcestershire sauce, mustard, BBQ sauce, jalapeño sauce, tomato paste, half of the tomato sauce can, ½ cup brown sugar, 6 tbsp molasses and ¼ cup bourbon. Stir well to form the sauce base.
Meanwhile, cook the beans (in their brine) on the stove for about 1 hour until tender.
Once bacon is lightly cooked, chop it up and add into the sauce pan along with the cooked beans. Stir together. Then add diced onion, green pepper and the roasted garlic.
Ensure the liquid level in the pan is just above the beans; add more broth if needed. Season with additional salt & pepper (remember the beans were already in salted brine).
Place the tin pan on the smoker or indirect zone of the grill set to 275°F (135°C) and cook. After 1 hour, stir. After another hour, stir again. Continue cooking until the beans have reached your desired thickness, remembering they will thicken further as they cool.
Remove from heat and let the beans cool for ~15 minutes before serving — this helps the flavors set and the texture firm up.
Pro Tips for Maximum Flavor
Boost the bourbon flavor by adding a splash (approx. 2 tbsp) during the final 30 minutes of cooking.
For a hotter kick, increase the jalapeño sauce or add diced fresh jalapeños when you add the vegetables.
Stir gently after each hour of cooking to prevent beans from breaking apart and turning mushy.
Make this dish a day ahead — letting it rest overnight dramatically improves melding of flavors.
Serve in a cast-iron dish right from the smoker for rustic presentation that keeps the beans warm.
Common Mistakes & How to Avoid Them
Undercooked beans: If beans remain firm after cook time, they’ll be chewy. Make sure they’re very tender before finishing.
Too thin sauce: If too much liquid remains, the dish won’t set. Monitor the liquid level and let excess evaporate.
Over-smoking bacon: If bacon is overly crisp, it may burn in the beans later. Pre-cook just to render fat and color, then add to sauce.
Loss of bourbon aroma: If bourbon is added too early, much of the aroma may cook off. Add part at start and reserve some for finish.
Turn your side dish into a BBQ MVP with these smoked bourbon baked beans — smoky, sweet, and loaded with flavor. They pair perfectly with brisket, ribs, pulled pork or any grilled main.
For serving:
Top with chopped green onions or fresh parsley for color and freshness.
Serve alongside grilled corn, coleslaw or a crisp garden salad to balance the richness.
Keep the dish warm on a smoker or grill during your cookout — it’s great for tailgating or gatherings.
If you love this recipe and want more backyard BBQ inspiration, check out the full lineup at Delmarva Backyard and connect with us on YouTube and TikTok for step-by-step videos and behind-the-scenes tips.
FAQ
Q: Can I use canned beans instead of dried white beans?
A: Yes, you can substitute canned white beans to save time — drain & rinse them before adding to the sauce. Reduce initial stovetop cook time since they’re already tender.
Q: What kind of bacon works best?
A: Thick-cut bacon adds the most texture and flavor; regular cut works fine too but may cook faster in the beans.
Q: Do I need a smoker for this recipe?
A: No—you can absolutely use an oven or indirect grill setup. You’ll lose some wood-smoke flavor, but the dish will still be rich and delicious.
Q: How long will the leftovers keep?
A: Store in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or on the stovetop, adding a splash of broth if it’s too thick.
Q: Can I make this vegetarian?
A: Yes — omit the bacon and replace the beef broth with vegetable broth. You’ll lose some smoky richness, so consider adding smoked paprika or a little liquid smoke for depth.