Smoky Molasses BBQ Baked Beans With Smoked Pork

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 10 cups)
• Prep Time: 25 minutes
• Cook Time: 4 hours 45 minutes
• Total Time: 13 hours 10 minutes (includes 8-hour soak)

Quick Ingredients

• 1 lb (454 g) dried navy beans
• 2 tbsp neutral oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 cup (240 ml) ketchup
• 1/3 cup (110 g) molasses
• 1/2 cup (110 g) packed dark brown sugar
• 1 tbsp yellow mustard + 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika + 1 tsp chili powder
• 2 1/2 cups (600 ml) low-sodium chicken stock (or water), plus more as needed
• 12 oz (340 g) smoked pork (shoulder/ham/belly), cut into 1/2-inch chunks
• Kosher salt and black pepper

Do This

• 1) Soak beans in plenty of water for 8 hours; drain.
• 2) Simmer beans 45–60 minutes until mostly tender; drain.
• 3) Heat smoker to 250°F (121°C) for indirect cooking; add wood (hickory or apple).
• 4) Sauté onion 8 minutes, add garlic 1 minute; stir in ketchup, molasses, brown sugar, mustards, vinegar, spices, stock.
• 5) Combine beans + smoked pork + sauce in a 9×13-inch pan; smoke uncovered 2 hours, stirring hourly.
• 6) Cover with foil 1 hour, then uncover 45–75 minutes until thick and glossy (add splashes of hot water if needed). Rest 10 minutes and serve.

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Why You’ll Love This Recipe

• Big BBQ flavor without fuss: the smoker does the heavy lifting while the beans turn deep, rich, and aromatic.
• Sweet-savory balance: molasses and brown sugar round out mustard, vinegar, and smoke for that classic baked-beans tang.
• Hearty and crowd-friendly: chunks of smoked pork make it satisfying enough to anchor a cookout plate.
• Glossy, thick finish: the uncovered final cook reduces the sauce into a spoon-coating glaze.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, optional scallions or parsley for garnish
• Dairy: none
• Meat: 12 oz (340 g) smoked pork (smoked shoulder, smoked ham, or smoked pork belly)
• Pantry: 1 lb (454 g) dried navy beans, ketchup, molasses, dark brown sugar, yellow mustard, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, ground cumin (optional), kosher salt, black pepper, low-sodium chicken stock (or water), neutral oil

Full Ingredients

Beans

• 1 lb (454 g) dried navy beans
• Water, for soaking and simmering
• 1 bay leaf
• 1 tsp kosher salt (for the simmering water)

Smoked Pork

• 12 oz (340 g) smoked pork shoulder, smoked ham, or smoked pork belly, cut into 1/2-inch (1.25 cm) chunks

BBQ Molasses Sauce

• 2 tbsp neutral oil (such as avocado, canola, or vegetable)
• 1 large yellow onion (about 12 oz / 340 g), diced
• 4 garlic cloves, minced
• 1 cup (240 ml) ketchup
• 1/3 cup (110 g) molasses (unsulphured)
• 1/2 cup (110 g) packed dark brown sugar
• 1 tbsp yellow mustard
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin (optional, but great with smoke)
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt (plus more to taste)
• 2 1/2 cups (600 ml) low-sodium chicken stock (or water), plus more as needed during smoking

To Finish (Optional)

• 1 tsp hot sauce (optional, for a gentle kick)
• 1 tbsp apple cider vinegar (optional, for a brighter finish)
• 2 tbsp sliced scallions or chopped parsley (optional garnish)

Step-by-Step Instructions

Step 1: Soak the beans

Place 1 lb (454 g) dried navy beans in a large bowl or pot and cover with at least 3 inches (7–8 cm) of water. Soak at room temperature for 8 hours (or overnight). Drain and rinse well.

Why this matters: soaking helps the beans cook more evenly and shortens the simmering time so they don’t break down before the sauce thickens.

Step 2: Par-cook until mostly tender

Add the drained beans to a large pot and cover with fresh water by 2 inches (5 cm). Add 1 bay leaf and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer.

Simmer uncovered for 45–60 minutes, stirring occasionally, until the beans are mostly tender (they should be creamy inside but not falling apart). Drain, discarding the bay leaf.

Step 3: Preheat your smoker for steady, indirect heat

Preheat your smoker (or a covered grill set up for indirect heat) to 250°F (121°C). Add wood for smoke, such as hickory for a stronger BBQ profile or apple for a slightly sweeter smoke.

Place a shallow pan of water in the smoker if your setup tends to run dry; it helps keep the beans from losing too much moisture during the first part of cooking.

Step 4: Sauté the onion and build the molasses BBQ sauce

Heat 2 tbsp neutral oil in a skillet over medium heat. Add the diced onion and cook for 8 minutes, stirring often, until softened and lightly golden at the edges.

Add the minced garlic and cook for 1 minute, just until fragrant.

Stir in ketchup, molasses, brown sugar, yellow mustard, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, cumin (if using), black pepper, kosher salt, and 2 1/2 cups (600 ml) stock. Bring to a simmer and cook for 3 minutes to dissolve the sugar and meld flavors.

Step 5: Combine beans, smoked pork, and sauce in a smoking pan

In a 9×13-inch (23×33 cm) disposable aluminum pan (or a similarly sized shallow, smoker-safe pan), combine the drained beans, smoked pork chunks, and the hot sauce mixture. Stir well so the pork is evenly distributed.

The mixture should look saucy and loose at this point; it thickens significantly as it smokes and reduces.

Step 6: Smoke uncovered to build flavor

Place the pan in the smoker at 250°F (121°C). Smoke uncovered for 2 hours. Stir thoroughly at the 1-hour and 2-hour marks, scraping the corners where sauce reduces fastest.

If the edges look dry or the beans are sticking at any point, stir in 1/4 cup (60 ml) hot water or stock (a little at a time) to keep everything glossy and cohesive.

Step 7: Cover to tenderize, then uncover to thicken until glossy

After 2 hours uncovered, cover the pan tightly with foil and continue smoking at 250°F (121°C) for 1 hour. This gentle, covered phase helps the beans finish becoming fully creamy without over-reducing the sauce.

Remove the foil and continue to cook uncovered for 45–75 minutes, stirring every 20–25 minutes, until the beans are thick, dark, and glossy. You’re looking for a sauce that slowly slides off a spoon and briefly holds a trail when you drag a spoon through the pan.

Taste and adjust: add up to 1 tsp kosher salt if needed. For extra brightness, stir in 1 tbsp apple cider vinegar. For heat, add 1 tsp hot sauce.

Let rest for 10 minutes (it thickens more as it cools slightly). Garnish with scallions or parsley if you like, and serve warm.

Pro Tips

• Don’t fully cook the beans before smoking: stop the simmer when they’re mostly tender. Fully cooked beans can turn mushy during the long smoke.
• Stir the corners and edges: sauce reduces fastest there and can scorch. A quick scrape-and-stir keeps the finish smooth and glossy.
• Control thickness with hot stock: if the pan looks dry mid-cook, add 1/4 cup (60 ml) hot stock or water, stir, and keep going.
• Use the right pan depth: a wide, shallow pan gives more smoke exposure and better reduction than a deep pot.
• Best smoke woods: hickory for classic BBQ depth; apple or cherry for sweeter, milder smoke; oak for a balanced middle ground.

Variations

• Oven-baked version (no smoker): bake in a 300°F (149°C) oven. Cover for 2 hours, then uncover for 1 to 1 1/2 hours until thick and glossy. (You’ll still get great flavor, just less smoke.)
• Spicy BBQ beans: add 1 chopped jalapeño with the onion and increase chili powder to 2 tsp.
• Different beans: substitute 1 lb (454 g) dried pinto beans (slightly earthier) or great northern beans (very creamy). Simmer time may vary slightly.

Storage & Make-Ahead

Cool beans to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding 1–3 tbsp water or stock to loosen as needed. These beans also freeze well for up to 3 months; thaw overnight in the fridge before reheating.

Make-ahead tip: you can soak and simmer the beans up to 2 days ahead. Store them drained in the fridge, then build the sauce and smoke the day you want to serve.

Nutrition (per serving)

Approximate, based on 8 servings: 430 calories; 17 g protein; 65 g carbohydrates; 12 g fat; 13 g fiber; 24 g sugar; 980 mg sodium.