Kansas City Baked Beans Recipe
Baked beans featuring savory brisket burnt ends for a rich, smoky flavor.
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Instructions
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Soak beans for 4 hours, then drain.
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In a large Dutch oven, combine drained beans with 6 cups water and bring to a boil; reduce heat and simmer for 2-3 hours, stirring occasionally, until beans are tender, adding salt once they begin to soften.
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Preheat oven to 350F.
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Fry bacon in a skillet until crisp; remove and crumble.
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In the same skillet, saute chopped onion and peppers until soft.
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Add crumbled bacon, sauteed vegetables, barbecue sauce, apple cider, burnt ends, molasses, mustard, and cider vinegar to the beans in the Dutch oven; stir to combine and cover.
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Bake covered for 1 hour, then remove cover, stir, and continue baking for 15 minutes.