Kansas City Baked Beans

Kansas City Baked Beans
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  • Total: 95 mins
  • Prep: 20 mins
  • Cook: 75 mins
  • Yield: Serves 8 to 10 as a side

These baked beans get their flavor from Brisket Burnt Ends. These are the dried out tips of a smoked brisket. Burnt Ends are a little tough on their own, but the perfect addition to beans.


  • 1 pound/450 g navy beans
  • 6 cups/1.4 L water
  • 1 cup/240 mL​ barbecue sauce
  • 1 cup/240 mL apple cider
  • 1 cup/240 mL burnt ends
  • 2 bell peppers, chopped
  • 1 onion, chopped
  • 4 strips bacon
  • 1/3 cup/80 mL dark molasses
  • 1/4 cup/60 mL mustard
  • 2 tablespoons/30 mL cider vinegar

Steps to Make It

  1. Soak beans for 4 hours in water, then drain. Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer.

  2. Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers.

  3. Preheat oven to 350 degrees F/175 degrees C.

  4. In a skillet fry the bacon. Remove the bacon and add the chopped onion and peppers. Saute until soft. Crumble bacon.

  5. Place the onion and peppers with the bacon in a Dutch oven or baking dish (though a Dutch Oven works best). Add all remaining ingredients and cover. 

  6. Bake for 1 hour then remove the cover, stir and continue baking for about 15 minutes.