Ninja Woodfire Smoked Pit Beans

Ninja Woodfire Smoked Pit Beans bring classic barbecue flavor to any outdoor meal, combining slow-cooked tenderness with rich, smoky depth. Crafted to complement grilled meats, burgers, and sausages, these beans are designed for use with woodfire-style cooking, delivering a backyard smokehouse experience at home.

Each batch of smoked pit beans features a hearty blend of beans simmered in a savory, slightly sweet sauce, enhanced by layers of woodfire smoke. The result is a side dish that feels like it came straight from a traditional pit master, with caramelized edges and bold, comforting flavor.

Perfect for cookouts, game days, and family dinners, Ninja Woodfire Smoked Pit Beans pair effortlessly with recipes from any outdoor grill or smoker. For more outdoor cooking inspiration and complementary dishes, explore additional recipes and tips on the outdoor cooking and barbecue sides pages.

Servings 8-12

🍖 Ninja Woodfire Grill Pit Beans Recipe

Ingredients 

• 4 × 15 oz cans of baked beans (e.g. Bush's Original), drained (~56 oz total)
• 8 strips thick-cut bacon, cut into 1″ pieces
• 1 large onion, chopped
• 1 bell pepper (red or yellow), diced (optional)
• 1–2 sausage links (e.g. Polish or smoked sausage), chopped (optional)
• ¼ cup ketchup
• ½ cup BBQ sauce (your fave style)
• ¼ cup brown sugar
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar (or Worcestershire sauce)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste

Cooking Pellets

Hickory Pellets Click To Purchase

Cherry Pellets Click To Purchase

Directions🔥 👩‍🍳 

Equipment & Setup

Use a 9×13″ disposable foil pan or heat-safe casserole dish placed on a silicone sheet to stop scratching within the grill.

Set Ninja Woodfire to Smoke mode at ~135°C - (275 °F) for the duration.

Instructions

1. Prep & preheat
   Preheat your grill in Smoke mode to around 135 °C/275 °F with clean smoke before adding food (makes a difference)  .
2. **Cook bacon & aromatics**
   In a skillet, cook bacon until about 75% done; reserve grease.
   Sauté onion (and pepper/sausage, if using) in the bacon fat until soft and translucent (~5–7 min)  .
3. Build bean mix
   In a large bowl, whisk together ketchup, BBQ sauce, brown sugar, mustard, vinegar, paprika, garlic powder, cayenne, salt & pepper.
   Stir in the beans, cooked onions (and peppers/sausage if used), combining thoroughly—but do not add bacon yet  .
4. Load into pan
   Pour mixture into your pan.
   Place this on the grill rack.
5. Smoke with stirring
   Smoke beans for 2½ hours total at 135°C - 275 °F.
   Stir every 30 minutes during the first 90 minutes—this enhances smoke penetration  .
6. Add bacon topping
   At the 90-minute mark: rotate pan 180°, stir, then sprinkle on the partially cooked bacon.
   Smoke undisturbed for the final 60 minutes to crisp and smoke the top layer.
7. Rest and serve
   Remove beans from the grill. Stir one final time. Let stand 15–20 minutes before serving  .

🧠 Additional Options & Variations

• Candied bacon + pulled pork beans: Some Smoke & Sear versions add candied bacon and pulled pork, smoking at a lower temp (~120 °C/250 °F) for finished flair  .
• Beer or meat added: Some pit bean variations include a splash of beer or cooked ground beef for extra richness  .
• Slow‑cook method: For indoor Ninja slow‑cooker versions, beans are cooked ~4 hours on low with a honey-mustard rub and no bacon topping—great for freezer batches  .