Welcome back to the kitchen, friends! Today, we’re taking BBQ smoking to a whole new level with smoked pork belly and a flavourful twist on barbecue baked beans. No recipe needed—just creativity and bold flavours!

Join me as I throw together navy and pinto beans, fresh peppers, a tangy homemade BBQ sauce, and a special touch of maple syrup. We’ll even add some pork belly straight off the smoker for extra smoky goodness. Plus, I reveal a secret ingredient that gives these beans a zing you won't want to miss.

Whether you're new to smoking or a BBQ pro, this easy, no-fuss approach to smoked beans will inspire you to get creative in your own kitchen. Don’t forget to check out our cowboy candy video for the perfect sidekick to these beans!

Ingredients:
3 - 540 mL (19 oz) cans beans
2 onions, chopped
1 hot pepper, chopped
1 poblano pepper, chopped
Salt and pepper to taste
375 mL (1 ½ cups) liquid (chicken or other stock, beer, wine, water)
1 - 156 mL (5.5 oz) can tomato paste
60 mL (¼ cup) BBQ sauce
30 mL (2 Tbsp) Worcestershire sauce
15 mL (1 Tbsp) Cowboy Candy pickling liquid (or other hot sauce)
45 mL (3 Tbsp) sweetener (Maple Syrup, Sorghum, or Molasses)
500g (1Lb) Skinless pork belly, sprinkled with salt and pepper

Method:
Combine everything except the pork belly in an ovenproof pot, stirring well.
Place the pork belly on a rack over the pot.
Place on your smoker at 225ºF for 2-3 hours.
Adjust liquid as needed while cooking.
Remove from the smoker and shred the pork belly before stirring it into the beans.




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