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Sweet and Smoky Baked Beans Recipe

Sweet and Smoky Baked Beans

Recipe courtesy Steven Raichlen, author of The Barbecue Bible and Barbecue Bible Sauces, Rubs, and Marinades (Workman Publishing)

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on November 29, 2012

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    These beans deserve a medal! I've had good baked beans, and good barbeque beans, but nowhere have I had good barbeque sweet baked beans like this! My family had a revered recipe that has been passed down for years but this has become the new family recipe! Thank you!

    For people who are wondering about their beans coming out hard or crunchy, you can always try using pork and beans and rinsing off the sauce. Or, try taking the beans and cooking them a while before adding to your recipe.

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  • on June 30, 2012

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    I am SO excited I found this recipe again! I originally found this in a long-ago edition of Bon Appetit magazine and it was my quickie baked bean standard, but I lost the magazine. This is the same exact recipe that I used to use. It's going to be a Happy 4th of July! Thank you Steven! (I think the others that posted a bad review didn't see that you're supposed to use CANNED beans...

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  • on December 05, 2011

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    I'm a big fan of Steven's. I have all of his books and have never been steered wrong. I have made these beans several times, and as several other reviewers have stated, the beans always come out of the over either hard or crunchy. I made the recipe various times trying to perfect it, in that it is definitely tasty, but the hardness of the beans ruins the dish.

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  • on June 18, 2011

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    Not sure what I did wrong but the beans are hard and dry. I used red kidney beans...I will not make this again

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  • on June 11, 2010

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    These are truly the best baked beans I've ever tasted. I've made them numerous times and have gotten rave reviews from my guests. An important thing I've learned about this recipe is that you must make the beans 1-2 days ahead of time in order for the flavors to meld. The first time I made them, I almost threw them away because the mustard flavor was so pungent. Luckily, I had made them ahead of time and the next day, they were heavenly! Try this recipe!

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  • on November 20, 2009

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    I recently made the BBQ sauce recipe found in this baked bean recipe with great success! We used the sauce as an added sauce to each bowl of beans my husband and I had from my own huge batch of beans and ground turkey. I quadrupled the recipe for Steven's BBQ sauce, as my own recipe is loosely based around 2 lbs of dry pinto beans and 3 lbs of ground turkey. Obviously, a batch of beans this big would need more BBQ sauce! My husband & I are making this dish again tonight...and we're salivating just thinking of tasting Mr. Raichlen's BBQ sauce again! I have his book, "How to Grill" and every single recipe I have cooked from it over the years, has turned out perfectly! He's the BEST in BBQ & Grilling! Nancy in Portland, OR

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  • on February 26, 2009

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    this recipe was perfect! made them over the holidays for boyfriend's extended family, and they loved them! i was contemplating skipping the smoke flavor, ultimately added it and it was delish! will do again for bbq in summer for sure.

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  • on February 14, 2009

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    You will have to make this one! it's amazing. I make it when we go over to our friends for a bbq and the kids even liked it so much that when my daughters friend came over to stay the night with us, she requested that I make this for dinner. (no joke I am up at 4am in the morning making them for a bbq we are doing tomorrow, my husband smelled them and got up LOL! It honestly is a keeper and a must make recipe. I can't say enough about it!

    Connie Perry
    http://www.dollarstitch.com

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  • on November 06, 2006

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    Add some texas pete and this recipe kicks!!!!

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  • on September 04, 2006

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    I have made this dish several times and there is never much left over (I triple the size. Extended family requests that I bring this dish to bbq outings.

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