Smokey Beans Recipe

This Smokey Beans recipe combines baked beans with bacon, onions, garlic, Worcestershire sauce, mustard, ketchup, apple sauce, brown sugar, and smoky seasonings for a rich and comforting barbecue side. Featured on License to Grill with Rob Rainford, these easy beans balance sweet, savoury, spicy, and smoky flavours in one hearty dish.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Smokey Beans recipe appears in the Karaoke Slow Ribs episode and brings together classic barbecue flavours in a simple, crowd-friendly side dish.

On License to Grill, Rob Rainford is known for bold outdoor cooking and approachable recipes designed for sharing, and these beans fit that style perfectly. The recipe begins with bacon, which adds savoury richness and forms the flavour base for the onions and garlic.

Once the onions soften and the garlic becomes fragrant, baked beans are combined with Worcestershire sauce, yellow mustard, ketchup, apple sauce, brown sugar, oregano, hot chilies, cumin, and liquid smoke. Each ingredient contributes a different layer: ketchup and brown sugar add sweetness, mustard and Worcestershire bring tang and savoury depth, and apple sauce gives the sauce a subtle fruitiness.

Ingredients

1 pound of uncooked bacon , well chilled
2 medium onions, finely chopped
4 garlic cloves, minced
3 28-ounce cans of Baked Beans (84 oz)
½ cup of Worcestershire sauce (125ml)
½ cup of yellow mustard (125ml)
1 cup ketchup (250ml)
½ cup of apple sauce (125ml)
4 tablespoons of dried oregano (60ml)
4 tablespoons of dried hot chilies (60ml)
2 teaspoons of ground cumin (10ml)
½ cup packed brown sugar (125ml)
4 drops of liquid smoke

Method

Cut the bacon crosswise into thirds and then into thin vertical strips. Place them in a large deep skillet or sauce pot and sauté over medium high heat for they begin to brown, but are still limp – approximately 6 minutes.
Add the onions and continue to sauté the mixture for another 5 minutes until the onions are translucent. Add the garlic and cook for an additional 2 minutes.
Add the remaining ingredients to the mixture and cook over medium high heat for 40-45 minutes stirring occasionally.
Serve hot or store in the refrigerator and reheat the following day.

Serving Suggestions

These Smokey Beans are an excellent accompaniment to grilled ribs, burgers, sausages, pulled pork, chicken, or steak. Their combination of sweet brown sugar, tangy mustard, smoky bacon, and hot chilies makes them especially well suited to bold barbecue dishes.

For a larger Karaoke Slow Ribs-style spread, serve the beans alongside grilled corn, potato salad, coleslaw, fresh bread, or roasted vegetables. Their hearty texture makes them easy to serve buffet-style for backyard gatherings and casual entertaining.

Because the beans can be made ahead and reheated, they are also a practical option for parties. Preparing them the day before allows the flavours to continue developing while saving time on the day of the meal.

Final Thoughts

This Smokey Beans recipe is a hearty and flavorful barbecue side built around familiar ingredients and bold seasoning. Featured on License to Grill with Rob Rainford, this dish captures the relaxed and crowd-friendly feel of the Karaoke Slow Ribs episode. Whether served beside grilled meats or prepared ahead for a party, these Ultimate Smokey Beans deliver rich, sweet, savoury, spicy, and smoky flavour in every serving.

Find more recipes from License to Grill here!