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Smoky Perfection: Slow-Smoked Barbecue Beans Recipe

Add some smoky flavor to your barbecue meal with these slow-smoked barbecue beans! Tender beans, crispy bacon, and mouth-watering spices create a savory side dish that will take your barbecue game to the next level. Recipe by Glenn Connaughton. Read more about Glenn here.

Hickory Pit Beans Smokin Southern BBQ by Glenn Connaughton

Hickory Pit Beans

Get ready to tantalize your taste buds with these mouth-watering slow-smoked barbecue beans – an adaptation of a recipe from our cookbook "Smokin' Southern BBQ". This recipe is sure to take your barbecue experience to the next level and leave your guests begging for more
!Featuring tender white navy or great northern beans, succulent bacon, sweet onions, juicy red bell peppers, fiery jalapeño peppers, and a flavorful combination of barbecue sauce, brown sugar, mustard, Revolution Barbecue All-Purpose BBQ Rub, and molasses, these beans pack a punch of irresistible flavors in every bite.
Cooked slowly over hickory wood, the beans take on a deliciously smoky and sticky texture that is sure to satisfy your cravings. You won't be able to resist the aroma that fills the air as these beans cook low and slow, and you'll find yourself eagerly anticipating the moment you can dig in.
So if you're looking to impress your guests and take your barbecue game to the next level, these slow-smoked barbecue beans are a must-try. Trust us, you won't be disappointed!
Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Overnight Soak 1 day
Total Time 1 day 7 hours
Course Side Dish
Cuisine American
Servings 8 Servings




  • 2 pounds white navy or great northern beans
  • 2 teaspoons kosher salt 8 slices bacon
  • 1 sweet onion diced
  • 1 red bell pepper diced
  • 1 garlic clove minced
  • 2 cups Kansas City Style BBQ Sauce
  • ¼ cup light brown sugar
  • ¼ cup Dijon mustard
  • ¼ cup jalapeño peppers diced
  • 2 tablespoons Revolution Barbecue All Purpose Rub
  • 1 tablespoon molasses


  • Place the beans and salt in a large saucepan, cover with water by 2 to 3 inches, and soak overnight.
  • Drain and rinse the beans. Return the beans to the large saucepan and cover with 4 inches fresh water. Bring to a boil, then lower the heat and simmer for 1 1/2 hours, until the beans are tender but not bursting open.
  • Preheat your smoker to 250°F with 2 chunks of wood.
  • In a pan over medium heat, cook the bacon until it is almost crisp. Remove the bacon from the pan and dab the slices with paper towels. Reserve about 1 tablespoon of bacon grease in the pan, discarding the rest, then roughly chop the cooked bacon.
  • Add the onion and bell pepper to the reserved bacon grease and cook on medium heat until translucent. Add the garlic, stirring constantly, and cook for another 2 minutes.
  • Drain the beans, reserving 2 cups of the bean water. Transfer the beans to a deep, half-size aluminum pan. Stirring the bean mixture thoroughly, add the barbecue sauce, brown sugar, mustard, jalapeño, barbecue rub, and molasses.
  • Place the beans in the smoker and cook for 5 hours, stirring every hour. Replenish the wood chunks as needed. If the beans start to get too thick, add some of the bean water and stir.
  • After 5 hours, the beans should look dark and sticky and will be tender, with a slightly creamy texture. Remove the beans from the smoker and serve.


Pro Advice: To get some next-level flavor, place the pan of beans underneath a cooking pork butt or brisket to allow the meat drippings to flavor the beans. Be sure that the pork or brisket is over 145°F to ensure that no undercooked meat drippings are getting into your beans.
This recipe is is from our cookbook, Smokin’ Southern BBQ – Recipes & Techniques from around the South. Check out this recipe and others in the book.
This recipe features our Revolution Barbecue All Purpose BBQ Rub. Shop now on our website.
All Purpose BBQ Rub
Keyword Hickory smoked beans, Revolution Barbecue All Purpose Rub, Savory barbecue beans, Slow-smoked barbecue beans, Smoky bean recipe
Tried this recipe?Let us know how it was!

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