Baked beans cooked low and slow beside the fire pick up smoke and develop a depth that tinned beans simply can’t touch. This recipe takes the humble baked bean and elevates it through a careful balance of ingredients and slow cooking over indirect heat. The sweetness from brown sugar and tinned tomatoes is tempered by the acidity of apple cider vinegar and mustard, while smoked paprika and Worcestershire sauce add layers of savoury complexity. Bacon brings a subtle richness, rounding out the flavours without overpowering the dish.

Using a cast iron skillet on a kettle BBQ allows for gentle, even cooking, making it easy to coax the beans into a tender, flavour-packed side or a hearty breakfast component. This method also lets the beans soak up the smoke, which is the real magic here — something no kitchen stove can replicate. It’s a dish that fits seamlessly into everyday BBQ, embodying the Smoke & Soil philosophy: straightforward, seasonal ingredients treated with care and cooked over fire to bring out their best. Whether served alongside sausages and eggs or as part of a relaxed midweek meal, these BBQ baked beans offer a quiet depth and warmth that’s both satisfying and unpretentious.