Kansas City Baked Beans

Kansas City Baked Beans
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  • 95 mins
  • Prep: 20 mins,
  • Cook: 75 mins
  • Yield: Serves 8 to 10 as a side
Ratings (6)

By Derrick Riches

Updated 01/24/18

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.

What You'll Need

  • 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

How to Make It

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. 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.

Preheat oven to 350 degrees F/175 degrees C. In a skillet fry the bacon. Remove the bacon and add the chopped onion and peppers.

Saute until soft. Crumble bacon. 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. Bake for 1 hour then remove the cover, stir and continue baking for about 15 minutes.