Smoked Baked Beans

Ingredients

  • 6 pieces of bacon
  • 1 medium yellow onion, diced
  • 3 15-ounce cans of navy or cannellini beans, drained and rinsed
  • ½ cup Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce

Instructions

Set the EGG for direct cooking without the convEGGtor at 350ºF/177ºC; add the cast iron skillet to the EGG to preheat.

Cook the bacon in the cast iron skillet for 3 minutes per side or until the bacon is fully cooked. Remove the bacon from the cast iron skillet and place it on a paper towel-lined plate. Add the diced onion to the rendered bacon fat and cook until soft and translucent. Remove the onions from the cast iron skillet and drain any excessive rendered bacon fat. Cut the bacon into pieces.

Set the EGG for indirect cooking with the convEGGtor at 300ºF/149ºC with apple smoking chunks.

Add the cannellini or navy beans, bacon, onion, and Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce to the cast iron skillet. Stir until all the ingredients are combined. Place the skillet back on the EGG and smoke for one hour or until the beans are hot and bubbly. Serve immediately.

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