Chef Folse's Smoky Cajun Baked Beans

Prep Time: 1 Hour        
Yields: 6-8 Servings

Not everyone has time to make baked beans from scratch. This recipe begins with canned Great Northern beans, but the smoke of the grill and the sweet flavor of brown sugar and cane syrup will surprise even your resident baked bean expert.


2 (15-ounce) cans Great Northern beans
2 (15-ounce) cans pinto beans
1/4 cup melted butter
1/2 pound bacon, cubed
1 cup diced sugar-cured ham
2 cups diced onions
1 cup diced red bell peppers
1/4 cup minced garlic
1 tbsp fresh grated ginger
1/2 cup brown sugar, firmly packed
1/2 cup Louisiana cane syrup
1/2 cup barbecue sauce
1/4 cup ketchup
2 tbsps Worcestershire sauce
1 tbsp dried mustard powder
1 tbsp prepared mustard
1 tbsp cider vinegar
1/4 cup chopped parsley
1/4 cup sliced green onions
salt and cracked black pepper to taste


Light grill according to manufacturer's directions. Prepare 2-3 pieces of your favorite smoke wood to add to the pit once the bean pot has been placed over the coals. This recipe may also be prepared in your oven by baking at 350 degrees F for approximately 30 minutes. In a cast iron pot, melt butter over medium-high heat. Add bacon and stir occasionally until fat is rendered and bacon is crispy, but not overcooked. Add ham, onions and bell peppers. Cook 5-7 minutes or until vegetables are wilted. Add all remaining ingredients except beans, stirring to blend well after each addition. Add beans, stir and bring mixture to a simmer. Place on the barbecue grill for 30-45 minutes stirring occasionally or until beans have picked up a nice smoky flavor.