2 lbs dried navy beans, soaked overnight and drained
8 oz bacon, diced
1 large onion, diced
1/2 cup brown sugar, packed
1/4 cup molasses
3 tbsp yellow mustard
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 tsp smoked paprika
1 tsp black pepper
1 tsp salt
4 cups chicken or vegetable broth
Steps
Soak the navy beans overnight in cold water, then drain. This prevents excessive gas and ensures even cooking.
Cook soaked beans in a large pot of boiling salted water for 30 minutes until they're tender but not fully soft. Drain and set aside.
Dice bacon and cook in a cast-iron Dutch oven over medium heat until crispy, about 8 minutes. Remove bacon and set aside, leaving 2 tablespoons of fat in the pot.
Add diced onion to the bacon fat and sauté for 4 minutes until softened. Stir in brown sugar, molasses, mustard, vinegar, Worcestershire, smoked paprika, pepper, and salt. Cook for 2 minutes.
Add the drained beans, cooked bacon, and broth to the Dutch oven. Stir to combine everything evenly.
Place the Dutch oven in a smoker preheated to 250°F. Use mild wood like apple or oak—cherry works too but use sparingly.
Smoke uncovered for 3.5–4 hours, stirring every 45 minutes. The beans should be completely tender and the liquid should reduce by half. The sauce should coat a spoon when done.
Pull the beans from the smoker. They'll thicken slightly as they cool. Taste and adjust salt, sugar, or vinegar as needed.
Let rest in the Dutch oven for 10 minutes before serving. The residual heat finishes the cooking and lets flavors meld.
Keep Liquid in Check
Baked beans can dry out fast in a smoker's dry heat. Check liquid level every 45 minutes and add a splash of broth if the bottom starts sticking. You want a saucy consistency, not a brick. A tight-fitting lid on your Dutch oven helps, but a little heat circulation is good—crack it slightly if needed.
FAQ
Do I have to soak the beans overnight?
Soaking overnight softens the beans' skins and removes compounds that cause bloating. You can quick-soak by boiling beans for 2 minutes, letting them sit 1 hour, then draining—but overnight is easier and more reliable for even texture.