1tsp.Diamond kosher salt and freshly ground black pepper
4cupscooked or canned beans(3 15-oz. cans) drained and rinsed pinto, butter beans or red kidney beans
Instructions
Heat a 3- to 4-quart Dutch oven or a 12" cast-iron skillet over medium heat and sauté the bacon until the fat is rendered and it just starts to brown but doesn't get crispy, about 10 minutes.
Remove all but about 2 tablespoons of the bacon fat (save it for another use).
Reduce the heat to medium-low and add the diced onion with a pinch of salt. Cook until the onion is soft and translucent, stirring frequently for about 3 to 5 minutes. Add the chopped garlic during the last minute.
Stir in the remaining ingredients except for the beans. Then gently incorporate the beans stirring until fully combined and bring to a simmer. Taste for seasoning.
Transfer from pot or pan to a disposable aluminum pan, or leave right in a cast-iron skillet. Leave uncovered so the smoke can penetrate.
Set up and preheat your smoker to 225° F for indirect heat cooking with whatever wood you planned to use for the main dish.
Transfer the beans to the smoker and smoke for 2 hours. Taste and smoke up to 3 hours for desired smoky flavor.
Remove from the smoker and let cool for at least 5 to 10 minutes before serving.
Notes
Vessel: You can make these baked beans in a large 12" cast-iron skillet or a separate pan and transfer to an aluminum pan. I like to double a foil pan as they can bend.
If you are cooking something else in the smoker that needs to be at a different temperature but is close to 225° F, that's totally fine. Just note that the cook time will change slightly.
Best type of wood for smoking the beans: Use whatever you are already cooking with. If you are making them on their own, go with a fruitwood like apple, hickory or oak.
Timing: 2 hours, but can go to 3 hours since we're cooking at such a low temperature. Taste test after 2 hours to see how they are tasting. If they need more smoke, let them go longer.
If the beans start to dry out, simply stir in some water to rehydrate them.