Ingredients
Scale
- 64 oz baked beans (2 large cans)
- 1 package andouille sausage sliced into bite-sized pieces
- 1 lb ground Italian sausage
- 6 slices bacon, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- ½ cup barbecue sauce
- 3 tbsp yellow mustard
- 2 tbsp hot sauce (your favorite)
- ¼ cup brown sugar
- 3 tbsp BBQ rub
Instructions
- Prep the ingredients: Dice the bell pepper and onion. Slice the andouille sausage into bite-sized rounds. In a skillet over medium heat, cook the ground Italian sausage and diced bacon until fully cooked. Drain excess fat if needed.
- Load up the pan: In a large foil pan, combine the baked beans, cooked sausage, bacon, sliced andouille, diced veggies, barbecue sauce, mustard, hot sauce, brown sugar, and BBQ rub.
- Mix it all together: Stir until everything is well incorporated and evenly coated in that saucy goodness.
- Smoke low and slow: Place the foil pan in a preheated smoker at 225°F. Smoke for 2 hours to allow the flavors to meld and pick up that smoky depth.
- Crank the heat to finish: After 2 hours, stir the beans and increase the smoker temperature to 350°F. Continue cooking for another 30–40 minutes, uncovered, to caramelize the top and thicken the sauce.
- Serve hot: Serve straight from the foil pan or over rice. These beans hit like a full meal—but they’re also the ultimate side dish.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side Dish
- Method: Smoking (or oven baked)
- Cuisine: American