HORN · Sides
Pit Beans
Beans that drink smoke and sauce for hours.
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Beans that drink smoke and sauce for hours.
By Matt Horn | Updated on October 6, 2026
Cook2.5-3 hrs
Prep15 min
Serves8-10
EasyPit beans are the best argument for cooking sides on the smoker. Bacon and aromatics start the pot, then the beans soak up smoke and barbecue sauce for two or three hours until the sauce is thick and glossy and every bean is stained dark. Stir them once in a while and let the fire do the rest.
Ingredients
- 013 cans pinto beans, drained
- 021 can navy beans, drained
- 036 oz smoked bacon, diced
- 041 yellow onion, diced
- 051 bell pepper, diced
- 06¾ cup barbecue sauce
- 07½ cup beef stock
- 08¼ cup brown sugar
- 092 tbsp apple cider vinegar
- 101 tbsp yellow mustard
- 111 tbsp Worcestershire sauce
- 121 tsp smoked paprika
- 13Black pepper
Method
- Step 1Cook bacon until it begins rendering. Add onion and bell pepper and cook until softened.
- Step 2Combine the vegetables, beans, barbecue sauce, stock, brown sugar, vinegar, mustard, Worcestershire and seasoning in a cast-iron pan.
- Step 3Place uncovered in a 250–275°F smoker for 2–3 hours.
- Step 4Stir occasionally, allowing the beans to absorb smoke while the sauce becomes thick and glossy.
- Step 5Adjust sweetness, acidity and seasoning before serving.
Matt's Notes
Leave the pan uncovered in the smoker — that's how the beans drink the smoke.
What you'll need
