Smoked Baked Beans

Ingredients#

• 6 slices (170 grams) artisanal bacon, cut crosswise into 0.25-inch slivers
• 1 medium onion, peeled and finely chopped (about 1.5 cups)
• 1 poblano pepper, stemmed, seeded, and diced
• 1 can (425 grams) white beans (Great Northern), drained, rinsed, and drained again
• 1 can (425 grams) red beans (kidney), drained, rinsed, and drained again
• 1 can (425 grams) black beans, drained, rinsed, and drained again
• 0.25 cup packed dark brown sugar, plus extra as needed
• 0.25 cup molasses, or to taste
• 0.25 cup barbecue sauce
• 0.25 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons cider vinegar, plus extra as needed
• 0.5 teaspoon liquid smoke (optional)
• Coarse salt and freshly ground black pepper

Steps#

1. Cook the bacon in a heavy pot or Dutch oven over medium heat to render the fat, about 5 minutes. Spoon out and discard all but 2 tablespoons of the fat.
2. Add the onion and poblano to the bacon and cook, stirring often, until lightly browned, 5 minutes. Stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire, mustard, vinegar, and liquid smoke, if using. Add salt and pepper to taste.
3. Set up your smoker following the manufacturer's instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer.
4. Smoke the beans, uncovered, until thick and richly flavored, 2 to 2.5 hours, stirring from time to time so the mixture cooks evenly. If the beans start to dry out, stir in 1 cup of water and cover the pot. Adjust the seasoning before serving, adding salt, sugar, and vinegar to taste.