Rich, smoky, and packed with bold flavors, these Smoked Chocolate Jalapeño Black Beans are a must-try side dish with a twist. Featuring local black beans and a unique chocolate BBQ rub, they’re both hearty and unexpected—perfect for tacos, BBQ platters, or as a standalone star.
Smoked Chocolate Jalapeño Black Beans
Using local ingredients is one of the best ways to support your community and elevate your BBQ. In Alberta, black beans are widely grown and pack a ton of flavor, texture, and nutrition.
This dish brings those beans to life with the help of a chocolate spice blend from Yonedas—made in collaboration with Jacek Chocolate—and finished with jalapeños, feta, and cilantro for an explosion of flavor. It’s an easy win for any cookout or weekday dinner and a fun way to bring some Mexican flair to your BBQ repertoire.
How to Make Smoked Chocolate Jalapeño Black Beans
Add Beans to Foil Tray
Drain two cans of black beans and pour them into an aluminum foil tray. Set them aside while you prep the veggies.
Prepping the Vegetables
Preheat your smoker or BBQ to 275°F. In a frying pan on medium-high heat, sauté the diced onion, garlic, and jalapeño in canola oil until softened. Season the mixture with half of the Yonedas Chocolate rub for a rich, sweet-and-spicy base.
Mixing Up the Beans and Vegetables
Once the veggies are softened, pour them over the black beans in the foil tray. Add the remaining Yonedas Chocolate rub and stir everything together until well combined. Place the tray on the smoker and cook uncovered for 1.5 hours.
Wrapping the Beans
After the first stage of smoking, cover the foil tray tightly with aluminum foil. Continue smoking for an additional 1 hour to lock in moisture and soften the beans further.
Finishing the Beans
Once the beans are fully smoked, remove the foil and stir in crumbled feta cheese and chopped fresh cilantro. Serve hot as a side dish or main feature!
Best Beer to Pair With Smoked Chocolate Jalapeño Black Beans
Porter or Stout
The dark, roasted notes in these beers pair beautifully with the rich, earthy black beans and chocolate rub.
Mexican Lager
A crisp Mexican lager like Pacifico or Modelo will balance the spice and brighten the dish.
Amber Ale
Smooth and malty, amber ales offer enough body to stand up to the bold flavors without overpowering them.
Smoked Chocolate Jalapeno Black Beans
Equipment
- Pit Boss 820D3 Pellet Grill
- BBQ Tongs
- You Need a BBQ Cutting Board
- Aluminum Tray
- Yonedas Okami Chef Knife
- Frying pan
Ingredients
- 2 cans Black Beans
- ½ cup Yonedas Jacek Chocolate BBQ Rub
- 1 cup Diced Jalapenos Seeds Removed
- ½ cup Diced Onion
- 2 each Large Cloves Garlic minced
- 1 tbsp Canola Oil
- 1 cup Cilantro
- ¾ cup Feta Cheese
Instructions
- Preheat smoker to 275°F
- Sauté onions, garlic, and jalapeño in canola oil with half the chocolate rub
- Add black beans and sautéed veggies to foil tray
- Stir in remaining seasoning and smoke uncovered for 1.5 hours
- Cover with foil and smoke for 1 more hour
- Stir in feta cheese and chopped cilantro
- Serve hot
Smoked Chocolate Jalapeno Black Beans FAQs
Can I make this with other types of beans?
Absolutely. Pinto beans, kidney beans, or great northern beans all work well. Black beans just hold their shape best and have a great earthy flavor.
Can I use dry beans instead of canned?
Yes, but you’ll need to soak them overnight and boil them before smoking. Be sure to plan ahead and check the label if you’re cooking gluten-free—some dry beans have “may contain gluten” warnings.
Why add feta cheese at the end?
Feta adds a creamy texture and tangy finish that complements the smoky, spicy flavors. If you prefer, try Cotija cheese or even a sharp cheddar.
What if I don’t like spicy food?
Remove the seeds from the jalapeños or substitute sweet bell peppers to mellow out the heat. The chocolate rub still delivers a deep, rich flavor without needing much spice.