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Plan ahead! This recipe requires overnight time
Put the beans and water in a 2-1/2 quart Dutch oven or a large saucepan. Soak for 8 hours, or overnight.
Bring to a boil over medium-high heat. Add the onion, bay leaf, garlic, and bacon and reduce the heat to medium-low. Simmer the beans until tender, 1 to 1-1/2 hours. Drain the beans, reserving the cooking liquid. Discard the bay leaf.
Stir in the maple syrup, ketchup, barbecue sauce, mustard, and salt and pepper. Return the beans to the Dutch oven, or transfer to a 2-1/2 quart bean pot.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300F and preheat, lid closed, for 10 to 15 minutes.
Cover the beans and bake for 5 to 6 hours, stirring occasionally or until very tender and flavorful, adding some of the reserved bean cooking liquid if the beans seem too dry. Uncover for the last 30 minutes of cooking.
Pork & Poultry Shake