Kansas City Baked Beans

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Derrick Riches
Updated 10/02/19
baked beans
Coco Morante
Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 8 to 10 servings

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.

Ingredients

  • 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 F / 175 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.