Kansas City Baked Beans

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 06/10/21
baked beans
Coco Morante
Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
229 Calories
5g Fat
40g Carbs
8g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 229
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 12mg 4%
Sodium 525mg 23%
Total Carbohydrate 40g 14%
Dietary Fiber 6g 20%
Total Sugars 23g
Protein 8g
Vitamin C 27mg 136%
Calcium 82mg 6%
Iron 2mg 13%
Potassium 541mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 1 pound (450 grams) navy beans

  • 6 cups (1.4 liters) water

  • 4 strips bacon

  • 1 onion, chopped

  • 2 bell peppers, chopped

  • 1 cup (240 milliliters) barbecue sauce

  • 1 cup (240 milliliters) apple cider

  • 1 cup (240 milliliters) burnt ends

  • 1/3 cup (80 millliters) molasses

  • 1/4 cup (60 milliliters) mustard

  • 2 tablespoons (60 milliliters) cider vinegar

Steps to Make It

  1. Gather the ingredients.

  2. Soak beans for 4 hours in water, then drain.

  3. Combine beans and 6 cups water in a large dutch oven. Bring to a boil, then reduce to a simmer.

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

  5. Preheat oven to 350 F. In a skillet over medium high heat, fry bacon.

  6. Remove bacon and crumble.

  7. Add chopped onion and peppers to pan, saute until soft.

  8. Place onion and peppers along with bacon in the Dutch oven with the beans. Add barbecue sauce, apple cider, burnt ends, molasses, mustard, and cider vinegar and cover. 

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