If you’re on the hunt for a crowd-pleasing side dish to complement your next BBQ or grilled feast, then you need to try these smoked pit beans. Packed with flavors from savory meats, smoky wood, and delicious beans, this recipe is a winner for any occasion. Plus, it’s incredibly simple to make, making it a fantastic choice whether you’re a pit master or just starting out with backyard grilling. Let’s dive into this incredible smoked pit beans recipe!
Why Smoked Pit Beans Are the Perfect BBQ Side
Smoked pit beans are the perfect balance between sweet, smoky, and savory flavors. The thick-cut bacon, juicy Polish sausage, and vegetables provide richness and texture, while the BBQ sauce and mustard add just the right touch of tangy sweetness. And of course, the hint of smoke ties everything together, creating a dish that pairs beautifully with any cut of meat or main course fresh off the grill.
Whether you’re hosting a cookout or enjoying a family dinner, these smoked beans will stand out and make a lasting impression.
Smoked Pit Beans Recipe: The Perfect BBQ Side Dish
Ingredients You’ll Need
To get started, you’ll need some basic yet flavorful ingredients:
- Thick-cut bacon: Adds a salty, crispy base with depth.
- Polish sausage: For a hint of spice and smoky goodness.
- Red bell pepper: Adds sweetness and color.
- Yellow onion: For a mild, savory punch.
- Jalapeño: Offers a little kick for spice lovers.
- Bush’s original beans: The heart of the dish, providing the perfect bean texture and taste.
- Sweet Baby Ray’s BBQ sauce: Known for its bold and tangy flavor.
- Yellow mustard: For that signature tang and balance.
- Miller Lite: Adds moisture and a subtle beer flavor.
- Maple bourbon rub: For sweet, smoky seasoning.
- All-purpose rub: Complements the other ingredients with a savory touch.
- Wood chips: Provides the authentic smoky flavor.
Step-by-Step Guide
1. Prep the Ingredients
Start by prepping your ingredients. Chop up thick-cut bacon into slightly larger pieces, as it will shrink as it cooks. Next, quarter a Polish sausage and dice a red bell pepper, yellow onion, and jalapeño.
2. Cook the Bacon
Using a cast iron skillet, place it directly onto the grill and cook the bacon pieces until they turn golden brown and crispy. This forms the base of your smoked pit beans, and the bacon fat will infuse the dish with flavor.
3. Sauté the Sausage
Once the bacon is cooked, remove it from the skillet, leaving the bacon grease behind. Now, add the quartered Polish sausage to the skillet and fry it in the bacon grease until browned and slightly crispy. This will give the beans a rich, savory taste with a hint of smokiness.
4. Cook the Vegetables
After the sausage is done, toss in the diced red bell pepper, yellow onion, and jalapeño into the remaining bacon and sausage grease. Cook the vegetables until they soften up and start to release their aroma.
5. Combine Ingredients
Once the vegetables are softened, add the cooked bacon and sausage back into the skillet. Now, it’s time to add the star of the show: a can of Bush’s original beans. Be sure to drain the liquid from the can before adding it to avoid too much moisture.
6. Add the Seasonings
To enhance the flavor, mix in about two tablespoons of yellow mustard and a generous squirt of Sweet Baby Ray’s BBQ sauce. Next, pour in about half a can of Miller Lite—make sure to leave some for yourself to enjoy while you cook! Lastly, sprinkle your favorite maple bourbon rub and all-purpose rub over the top.
7. Smoke the Beans
Now that everything is mixed and well-seasoned, it’s time to add the smoke. Throw a handful of wood chips or a wood chunk over the coals in your grill. Cover the skillet and let it smoke for about an hour, allowing the smoke to infuse the beans with its rich, unmistakable flavor.
8. Serve and Enjoy
After about an hour of smoking, check on your pit beans. They should be bubbling, with a thick, rich sauce that smells absolutely amazing. Serve them hot alongside your BBQ meats, and watch as they quickly become a crowd favorite!
Tips for Perfecting Your Smoked Pit Beans
- Wood Selection: For the best smoky flavor, use hickory or applewood chips. Hickory gives a strong smoke flavor, while applewood adds a sweet, mild smokiness.
- Beer Substitution: If you’re not a fan of beer or want to change up the flavor profile, try substituting the Miller Lite with apple cider, cola, or even bourbon for a different take on smoked beans.
- Adjust the Heat: If you love spicy food, don’t be afraid to add another jalapeño or sprinkle in some cayenne pepper. On the other hand, you can reduce or omit the jalapeño entirely for a milder dish.
- Beans Varieties: While Bush’s original beans work perfectly in this recipe, feel free to experiment with baked beans, pinto beans, or even black beans to see what suits your palate best.
Why These Smoked Pit Beans Outshine Traditional BBQ Beans
These smoked pit beans stand out for their layers of flavor and hearty ingredients. Cooking the bacon, sausage, and vegetables directly in the same cast iron skillet ensures that every bite of beans is infused with the richness of the meats and the smokiness from the wood chips.
Unlike traditional BBQ beans that are just baked in the oven, smoking these beans on the grill gives them an authentic pit-smoked flavor. The combination of savory meats, sweet BBQ sauce, and mustard makes this a must-have side dish for any BBQ feast.
FAQs
Can I make smoked pit beans ahead of time?
Absolutely! Smoked pit beans can be made a day in advance and stored in the refrigerator. Just reheat them over low heat in the cast iron skillet or in the oven before serving.
What can I serve with smoked pit beans?
Smoked pit beans are the perfect side dish for any BBQ meats, such as brisket, ribs, or pulled pork. They also go well with grilled chicken or burgers for a casual backyard gathering.
How can I make vegetarian smoked pit beans?
To make a vegetarian version, simply omit the bacon and sausage and replace them with smoked tofu or vegetarian sausage. You can still use the same vegetables and seasonings for a smoky and flavorful side.
Try Smoked Pit Beans for Your Next BBQ
With a balance of sweet, savory, and smoky flavors, these smoked pit beans are the ultimate side dish for any BBQ occasion. Easy to prepare, packed with delicious ingredients, and infused with rich smoky flavors, they’ll quickly become a staple at your next cookout. Be sure to try them and let us know how they turn out!
Smoked Pit Beans
Ingredients
- 6 slices thick-cut bacon chopped
- 1 Polish sausage quartered
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 jalapeño diced
- 1 can 28 oz Bush’s original beans, drained
- 2 tbsp yellow mustard
- 1/3 cup Sweet Baby Ray’s BBQ sauce
- 1/2 can Miller Lite or substitute with apple cider or cola
- 2 tbsp maple bourbon rub
- 1 tbsp all-purpose rub
- Handful of wood chips or wood chunk for smoking
Instructions
- Prep the ingredients: Chop the bacon into large pieces, quarter the Polish sausage, and dice the red bell pepper, yellow onion, and jalapeño.
- Cook the bacon: Heat a cast iron skillet on the grill over medium heat. Add the chopped bacon and cook until golden brown and crispy. Remove the bacon from the skillet, leaving the grease.
- Sauté the sausage: Add the Polish sausage to the skillet with the bacon grease. Fry until browned, then remove from the skillet.
- Cook the vegetables: Toss in the diced red bell pepper, yellow onion, and jalapeño into the skillet. Cook until the vegetables are softened.
- Combine ingredients: Add the bacon and sausage back into the skillet. Stir in the drained Bush’s original beans, yellow mustard, BBQ sauce, and half a can of Miller Lite.
- Season: Sprinkle in the maple bourbon rub and all-purpose rub. Stir well to combine all the ingredients.
- Smoke the beans: Add a handful of wood chips or a wood chunk to the coals for smoking. Cover the skillet and smoke the beans for about an hour, stirring occasionally.
- Serve: Once the beans have thickened and absorbed the smoky flavor, remove them from the grill and serve hot.
