Green Bean Casserole, Chipotle-Bacon Spice

This staple of the American dinner table takes on a new and spicy flair thanks to our Chili Pork Butt Seasoning, a Texas blend of spices that will awaken your taste buds. Smoking the casserole, using our Mesquite pellet, is a final step that provides a flavor that even vegetable-avoiders will devour.

  • Prep Time

    10 Minutes
  • Marinate Time

  • Cook Time

    30 Minutes
  • Serves

    8 People
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 6 strips
  • Bacon, applewood smoked
  • 2 Tbsp
  • Chipotle in adobo
  • 1 10.5 oz can
  • Cream of mushroom soup
  • 1/2 cup
  • Half & half
  • 2 lbs
  • Green beans, stem removed
  • 1 1/2 cup
  • French's fried onions


  1. Cut bacon into 1/4 inch pieces and place into a pan and cook until crisp.
  2. In a blender, combine chipotle peppers and adobo sauce, cream of mushroom soup, half and half and chili pork spice and blend until smooth.
  3. Fill a pot with water. Make sure the stems are removed from the green beans and cut them in half crosswise.
  4. Blanch the green beans in the boiling water until cooked through. Strain and place hot green beans into a casserole dish. Pour the combine sauce over the green beans and top with the crisp bacon.
  5. Stir the beans to coat with the sauce.
  6. Heat a smoker or oven to 350°F and cook the casserole uncovered for 25 minutes. Stir one time to ensure beans are evenly cooked and covered with sauce.
  7. Top with the remaining onions and continue to cook for 5-10 minutes to brown the onions lightly

Recipe Categories: Bake, Sides, Smoke, Vegetables